Piščančja Solata s Krompirjem in Bučnim Oljem (Chicken and Potato Salad with Pumpkin Seed Oil)
A fresh and satisfying salad featuring tender chicken breast, boiled early potatoes, crisp spring greens, and radishes, all dressed with a distinctive Slovenian pumpkin seed oil vinaigrette.
Ingredients
- Chicken Breast220 g
- Spring Onion20 g
- Pumpkin Seed Oil15 ml
- Apple Cider Vinegar10 ml
- Salt2 g
- Black Pepper1 g
- Early Potatoes150 g
- Mixed Lettuce50 g
- Radishes50 g
Instructions
- 1Step 1
Boil the early potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
- 2Step 2
While potatoes cook, season the chicken breast with salt and pepper. Heat a non-stick pan over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through and golden. Let rest, then slice or shred.
- 3Step 3
Wash and dry the mixed lettuce, radishes, and spring onion. Slice the radishes and chop the spring onion.
- 4Step 4
In a large bowl, combine the cooled potatoes, chicken, lettuce, radishes, and spring onion.
- 5Step 5
In a small bowl, whisk together pumpkin seed oil, apple cider vinegar, salt, and pepper to make the dressing. Pour over the salad and toss gently to combine.
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