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Sweet Chilli Chicken Crispy Potato Cucumber Salad
Plato principal

Sweet Chilli Chicken Crispy Potato Cucumber Salad

1 h 15 minPara 4Nutri-Score C€€
de @noaawilliams_20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • baby potatoes (whole, unpeeled)Frutas y verduras750 g
  • olive oil (for drizzling)Despensa45 ml
  • paprika (ground)Especias1 pieza
  • garlic powderEspecias1 pieza
  • salt (to taste)Especias1 pieza
  • black pepper (to taste)Especias1 pieza
  • cucumber (large, thinly sliced)Frutas y verduras2 piezas
  • edamame (shelled, cooked)Frutas y verduras150 g
  • green onions (thinly sliced)Frutas y verduras50 g
  • avocado (chopped)Frutas y verduras1 pieza
  • sweet chilli chicken tenders (cooked, sliced)Carne400 g
  • Greek yoghurtLácteos60 g
  • mayonnaise (light)Despensa60 g
  • sweet chilli sauceDespensa50 ml
  • paprika (ground, for the dressing)Especias1 pieza
  • water (to thin the dressing)Otro30 ml

por ración

Nutrición

484kcal

Carbohidratos
44 g
Proteínas
32 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bandeja de horno
  • Bol
  • Varillas
  • Escurridor

paso a paso

Preparación

  1. Boil the potatoes

    • Place the potatoes in a pot of cold salted water.
    • Bring to the boil and cook until fork tender.
    Paso 1

  2. Preheat the oven

    • Preheat the oven to 190 °C.
    Paso 2

  3. Flatten and season the potatoes

    • Drain the potatoes and let them steam dry completely.
    • Place them on a lined baking tray and gently flatten with the bottom of a glass.
    • Drizzle generously with olive oil and season with paprika, garlic powder, salt and pepper.
    Paso 3

  4. Roast until crispy

    • Roast the potatoes, turning halfway, until golden and crispy.
    Paso 4

  5. Make the dressing

    • Whisk the Greek yoghurt, mayonnaise, sweet chilli sauce and paprika together until smooth.
    • Thin with water as needed, then taste and adjust.
    Paso 5

  6. Assemble the salad

    • Add the cucumber, edamame, green onion, avocado, chicken tenders and crispy potatoes to a large bowl.
    • Pour over the dressing and toss gently to combine.
    • Serve immediately.
    Paso 6
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