Imported from the web

Chicken and Warm Potato Salad

Name: Chicken and Warm Potato Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 80 g olive oil (divided); 1.5 tsp sweet paprika; 4 tsp fine sea salt; 2 pinches ground black pepper; 1.5 tsp garlic powder; 1 tsp dried thyme; 1 pinch ground cayenne pepper; 1 tsp ground coriander; 1 tsp dried parsley; 800 g chicken breasts (skinless, sliced into 2 cm pieces); 500 g water (for steaming); 650 g potatoes (peeled and diced into 2 cm pieces); 3 tsp wine vinegar; 1 tsp sugar (optional); 1 tsp dried basil; 200 g cherry tomatoes (halved); 70 g rocket leaves (60-80 g)

Imported by John Tan on SeeMeCook

A hearty and flavorful warm salad featuring tender steamed chicken and potatoes tossed in a herb-infused vinaigrette with fresh cherry tomatoes and peppery rocket.

4 servings55 minEuropean

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Ingredients

80 g olive oil (divided)
1.5 tsp sweet paprika
4 tsp fine sea salt
2 pinches ground black pepper
1.5 tsp garlic powder
1 tsp dried thyme
1 pinch ground cayenne pepper
1 tsp ground coriander
1 tsp dried parsley
800 g chicken breasts (skinless, sliced into 2 cm pieces)
500 g water (for steaming)
650 g potatoes (peeled and diced into 2 cm pieces)
3 tsp wine vinegar
1 tsp sugar (optional)
1 tsp dried basil
200 g cherry tomatoes (halved)
70 g rocket leaves (60-80 g)

Steps

1
In a large bowl, prepare the marinade by combining 40 g olive oil, sweet paprika, 2 tsp sea salt, black pepper, garlic powder, dried thyme, cayenne pepper, ground coriander, and dried parsley.
2
Add the sliced chicken breasts to the marinade bowl and toss well to coat. Set aside to marinate.
3
Place the diced potatoes into the Thermomix simmering basket and sprinkle with the remaining 2 tsp sea salt.
4
Pour 500 g water into the mixing bowl. Insert the simmering basket with potatoes.
5
Place the marinated chicken into the Varoma dish and tray. Secure the Varoma into position.
6
Steam for 20-25 minutes at Varoma temperature on speed 1, or until the chicken and potatoes are cooked through.
7
While the chicken and potatoes are steaming, prepare the dressing in a separate small bowl by whisking together the remaining 40 g olive oil, wine vinegar, sugar (if using), and dried basil.
8
Once steaming is complete, remove the Varoma and simmering basket. Transfer the warm chicken and potatoes to a large serving bowl.
9
Add the halved cherry tomatoes and rocket leaves to the bowl.
10
Drizzle the prepared dressing over the salad, toss gently to combine, and serve immediately while warm.

Notes

The recipe is designed for Thermomix (TM5, TM6, or TM7). Ensure chicken and potatoes are diced to a consistent 2 cm size for even cooking. The sugar in the dressing is optional depending on the acidity of your vinegar.