Lemon Chicken Salad with rosemary new potatoes
I was thrilled when I was invited to create a recipe to celebrate the launch of the new Uniform Dating Recipe App and you can upload your own recipes to the App if you like!
The recipe had to be healthy, hearty and nutritious suitable for someone working in a uniform, like a doctor, a policeman, firefighter or a nurse working on a shift. I chose to create a recipe for a nurse. According to a survey nurses enjoy eating salads while on a shift. So I created my own Mediterranean lemon chicken salad with rosemary new potatoes. Chicken breast with a hint of citrus with the addition of capers, olives and cherry tomatoes for a true taste of the Mediterranean. Crunchy new rosemary infused potatoes have an aromatic taste which goes well with the chicken. Plenty of green salad leaves will make this a balanced, tasty and healthy meal.
- Prep Time : 30 minutes
- Cook Time : 45 minutes
Ingredients
- chicken breasts - 500 g
- capers - 1 tbsp
- cherry tomatoes - 8
- olives - a handful
- new potatoes - 500 g
- rosemary - a stick
- salad leaves
- garlic clove - 1
- salt and pepper
- flour - to coat
- lemon juice
- basil leaves - a few
- vinegar - 1 tbsp
- olive oil
Instructions
Put the potatoes in a saucepan with salted cold water and bring to the boil. Parboil for 10 minutes then drain.
Heat a pan with 3 tbsp of olive oil, put the potatoes in, chop the rosemary finely and add it to the pan. Cook on a moderate heat for about 20 minutes until the potatoes look crispy and golden. Grind a generous amount of black pepper.
Cut the chicken breasts into thin slices then beat them with a kitchen hammer and coat them with flour.
Heat 3 tbsp of olive oil in a pan then stir fry the chicken on both sides for 3-5 minutes. Squeeze the juice of one lemon over the chicken then turn the heat down and add cherry tomatoes, capers, olives, the garlic clove, salt and pepper and the basil leaves.
Continue cooking for a few more minutes until the chicken looks nice and golden.
Dress the salad with 2 tbsp of olive oil, 1 tbsp of vinegar and a pinch of salt. Serve the chicken with the potatoes and the salad.
And here it is a nutritious meal fit for a nurse!
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So quick and easy, Alida, and wonderfully hearty too! This sounds like the perfect quick-fix meal for someone on the go (like a nurse) – and so tasty with the capers and olives…
Dear Alida, Congratulations! That is an honor to be creating a recipe for on the go professionals. If anyone can do it, I would have to say you can! You are so creative and what a beautiful plate this makes. Love all the ingredients, the flavors are so perfect together, makes a great marriage as they say. Easy, so healthy, and just fabulous. Love capers and olives. Fantastic job! You should create a cookbook, I know I would by it…Have a wonderful weekend, thanks for sharing your great news with us…Dottie 🙂
Thank you for your always lovely comments Dottie! You are a great cook too! X
Protein, Carbs, Vitamine…this salad has it all. ..a well balanced lunch salad, Alida.
Mamma mia che bel piatto gustoso e invitante, colorato e facile da fare, complimenti Alida! Un abbraccio e buon weekend!
beautiful! Buona Domenica!
You never cease to amaze me Alida! What an amazing experience that you most certainly deserve. They are lucky to have you as a contributor. Your salad looks picture perfect and I am positive it is delightful and healthy to enjoy too!
Thank you so much for sharing, Alida…
Yes I really enjoyed it! And I loved eating the dish too 🙂
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