High-Protein Cold Chicken, Potato and Bacon Salad

Ingredients

• 500 g Potatoes (Baby potatoes according to the transcript; sautéed and then cooled for the salad.)
• 8 g Spray oil (For sautéing the potatoes.)
• 40 g Red onion (Finely chopped; the transcript indicates adding it to the potatoes.)
• 110 g Cucumber (Finely chopped.)
• 250 g Chicken breast (Cooked and then shredded.)
• 8 0% fresh cheese portions (One whole box according to the transcript. The individual weight is not specified; the nutritional estimate is based on approximately 25 g per portion.)
• 40 g 0% fromage blanc (To loosen the dressing; the transcript mentions approximately one tablespoon of skyr or fromage blanc.)
• 15 g Medium-strength mustard (For the dressing.)
• 10 g Lemon juice (For the dressing.)
• 40 g Smoked bacon lardons (Cooked until reduced, then placed on top of the salad.)
• Chives (To taste, for the dressing and salad.)
• Salt (To taste. The creator recommends using only a little, as the fresh cheese portions are already salted.)
• Black pepper (To taste.)
• Water (Optional; add in small amounts if the dressing is too thick. The transcript mentions approximately one tablespoon, or more if needed.)

Steps

1. 1

   Cook the baby potatoes with the spray oil until sautéed and tender. Allow them to cool sufficiently before serving them cold.

2. 2

   Cook the chicken breast, then shred it.

3. 3

   Cook the smoked bacon lardons until thoroughly cooked. Set them aside for the final topping.

4. 4

   Finely chop the red onion and cucumber.

5. 5

   In a bowl, prepare the dressing by mixing the 0% fresh cheese portions, fromage blanc, medium-strength mustard and lemon juice.

6. 6

   Add the chives, salt and pepper to the dressing. Season lightly, as the fresh cheese portions are already fairly salty.

7. 7

   If the dressing is too thick, gradually add a little water until it reaches a smoother, creamier consistency.

8. 8

   Combine the cooled potatoes, red onion, cucumber and shredded chicken in a large bowl.

9. 9

   Add the dressing to the salad ingredients, then mix thoroughly to coat everything evenly.

10. 10

    Divide the salad into two portions and place the cooked bacon lardons on top. Serve cold.

Notes

The recipe is presented as two portions. The transcript does not specify the exact cooking temperatures or times for the potatoes, chicken or bacon. The creator advises against adding too much salt to the dressing, as the fresh cheese portions are already salted.

Nutrition per serving

• salad
• main course
• high-protein
• cold meal
• chicken
• meal prep
• low-fat