Egg & Chicken Potato Salad
Equipment
Ingredients
Chicken
chicken breast (bite-sized)
225 g
garlic powder
0.5 tsp
onion powder
0.5 tsp
salt
0.5 tsp
black pepper
0.25 tsp
avocado oil spray
1 spray
Dressing
plain Greek yogurt
60 ml
mayonnaise
15 ml
raw honey
5 ml
whole grain mustard
5 ml
lemon juice
15 ml
salt
0.25 tsp
black pepper
0.25 tsp
Salad
Honey Gold potatoes (boiled)
4 piece
jammy eggs (boiled)
3 piece
cucumber (sliced)
120 g
chili oil
5 ml
green onions (sliced)
10 g
Instructions
Season the chicken
Season chicken pieces with garlic powder, onion powder, salt, and pepper.
Cook the chicken
Cook seasoned chicken in a lightly greased skillet over medium-high heat until golden and cooked through.
Make the dressing
Whisk together Greek yogurt, mayonnaise, honey, mustard, lemon juice, salt, and pepper until smooth.
Prepare potatoes
Boil the Honey Gold potatoes until tender, then cut into bite-sized pieces if needed.
Prepare eggs
Boil eggs until jammy (about 6-7 minutes), then peel and quarter.
Slice vegetables
Slice cucumber and green onions.
Assemble the salad
Toss potatoes, eggs, cucumber, chili oil, and green onions with the dressing. Top with cooked chicken.
Original recipe
Storage
Store in airtight container. Best consumed within 2 days for optimal texture.
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