Potato Salad with Italian Chicken, Bacon Bits, and Honey-Mustard Dressing

Ingredients

• 500 g Pan-frying potatoes
• 150 g Cherry tomatoes (Cut into wedges)
• 100 g Baby spinach
• 0.5 stuk Red onion (Cut into half-rings; estimated at approximately 55 g edible weight)
• 150 g Italian chicken strips
• 125 g Lean bacon pieces
• 25 g Parmesan cheese (For finishing)
• Olive oil (A small spray, for frying the potatoes)
• 1 tl Garlic powder
• 1 tl Italian seasoning
• Fresh dill (To taste, for garnish)
• 100 g 0% fat Greek yogurt
• 30 g French mustard
• 20 g Honey
• 0.5 citroen Lemon juice (Juice of half a lemon; estimated at approximately 15 g juice)
• Pepper (To taste, for the potatoes and dressing)
• Salt (A small pinch for the potatoes, plus more to taste)

Steps

1. 1

   Heat a frying pan over medium heat and spray in a small amount of olive oil. Add the pan-frying potatoes and cook until golden brown and tender all over, approximately 10-12 minutes. Toss regularly to prevent them from burning.

2. 2

   Add the garlic powder, Italian seasoning, pepper, and a small pinch of salt to the potatoes. Toss well to distribute the seasonings evenly.

3. 3

   Add the baby spinach to the pan with the potatoes. Cook briefly until the spinach has completely wilted but is still bright green.

4. 4

   Meanwhile, cook the lean bacon pieces in a separate frying pan over medium heat until crispy. If desired, drain excess fat on paper towels.

5. 5

   To make the dressing, combine the Greek yogurt, French mustard, honey, and the juice of half a lemon in a bowl. Season the dressing with pepper and salt, and stir until smooth.

6. 6

   Cut the red onion into half-rings. Cut the cherry tomatoes into wedges.

7. 7

   Place the fried potatoes and wilted spinach in a large bowl.

8. 8

   Add the red onion, cherry tomatoes, Italian chicken strips, and crispy bacon pieces to the bowl. Mix gently so the tomatoes remain intact.

9. 9

   Set aside a small amount of the dressing for garnish. Mix the remaining dressing into the potato salad until all the ingredients are lightly coated.

10. 10

    Divide the salad between two plates. Finish with the reserved dressing, Parmesan cheese, and fresh dill. Add extra pepper and salt to taste, if desired, and serve immediately.

Notes

The source states approximately 576 kcal, 50.2 g protein, 11.9 g fat, and 61.4 g carbohydrates per serving. The chicken strips are added in the source without a separate cooking step; for food safety, use precooked Italian chicken strips or cook raw chicken strips thoroughly to an internal temperature of 165°F/74°C.

Nutrition per serving

• dinner
• salad
• high-protein
• quick
• 25-minute
• chicken
• potatoes
• bacon