Potato Salad With Baked Pepper And Chicken - A Recipe With A Photo Step By Step

A hearty and tasty salad that combines baked and fresh ingredients perfectly and complements each other.

Ingredients

Potatoes (cooked in their jacket) - 600 g

Bulgarian pepper - 1 pc.

Chicken fillet - 500 g

Lettuce mix - 150 g

Mozzarella cheese (balls) - 200 g

Olive oil - 10 tablespoons

Salt to taste

Black pepper (ground) - to taste

Curry (powder) - 1/2 tsp

Lemon juice - 2 tablespoons

• 202 kcal
• 1 h. 10 min.
• 1 h. 10 min.

Photo of the finished dish

Step by step recipe with photo

This is both a salad and a full-fledged dish, because it contains hearty ingredients: potatoes and chicken. The salad mix will add freshness to the dish, I used oaky salad, lettuce and arugula.

We will bake three products for the salad in the oven, it will be very tasty: thanks to baking, the potatoes will turn out golden, with crispy edges, the pepper will become sweeter and it will have a haze aroma, and the chicken after baking in foil will remain juicy.

Let's prepare the ingredients for the potato salad with baked pepper and chicken.

Remove the fillet from the chicken breast, you can buy a ready-made fillet. It is advisable to boil the potatoes the day before so that they cool completely, so it will be easier to cut them into even slices. Throw the mozzarella on a sieve to remove excess liquid.

Preheat the oven to a temperature of 220 degrees, such a high temperature is needed to bake the peppers until they are black and tan.

Cut the pepper in half, remove the seeds, and place the pepper halves, cut down, into a small dish or cast iron skillet. Put the peppers in a very preheated oven and bake for about 15 minutes, until the skin is charred. This can be done on the stove as well.

Cover the charred pepper tightly and let cool completely.

Reduce the temperature in the oven to 200 degrees. Peel the potatoes and cut them into wedges, put them on a baking sheet covered with baking paper, sprinkle with 1 tbsp. olive oil, season with salt and black pepper. We send the potatoes to the oven and bake for 20-25 minutes.

Cover a small form with foil and lay out the chicken fillet. Cover the meat tightly with foil and put it in the oven to bake the potatoes for 20-25 minutes. You don't need to season the meat yet. To make the breast evenly baked, I made several cuts on the thicker side of the fillet.

Mix curry with 2 tablespoons. olive oil. Take out a baking sheet with potatoes and coat each wedge with the mixture, then return the potatoes to the oven for another 5 minutes. Let the finished potatoes cool.

Take the chicken fillet dish out of the oven, carefully open the foil, brush the chicken with a mixture of butter and curry and salt to taste. Without covering the meat with foil, return the mold to the oven for another 5 minutes. Let the meat cool slightly and then cut it into cubes.

By this time, the baked peppers have cooled down and steamed under the lid, this will make it easy to remove the charred skin. It is convenient to remove the skin by grabbing it with a paper towel. Cut the peeled pepper pulp into thin strips.

It remains only to prepare the dressing, it is quite simple: mix the remaining olive oil (7 tablespoons) with lemon juice, salt and pepper to taste and mix everything.

In a large platter, combine the salad greens, potato wedges, chicken fillet cubes, baked peppers and mozzarella. Add the dressing, mix the salad and serve immediately.

If you do not plan to serve potato salad with baked pepper and chicken immediately after cooking, then store it in the refrigerator without sprinkling with the dressing to keep the greens fresh.

Enjoy your meal!