Chicken and Potato Salad with Almonds

clock 10 minutes + 30 minutes bowl Serves 4


  • 800 g boiling potatoes
  • 3 skinned, boned chicken breasts
  • 2 Tbsp olive oil
  • 1/2 cup almonds, chopped
  • 2 handfuls handfuls of iceberg lettuce leaves
  • 1 handful salad greens
  • 2 celery sticks, thinly sliced
  • 1 carrot, grated
  • 1/2 red onion, finely chopped
  • 2 Tbsp mint, chopped
  • 4 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 3/4 cup mayonnaise
  • 1 Tbsp mustard
  • 3 Tbsp chives, thinly sliced
  • 4 large gherkins, diced 1cm
  • 2 Tbsp parsley, chopped
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  • 1. Boil potatoes in salted water until tender. Drain well and cool completely. Crush potatoes slightly with a fork and set aside.

  • 2. Put chicken breasts in a saucepan and cover with cold water. Season with salt and bring to the boil then simmer for 10 minutes or until cooked through. Remove from the heat, drain and cool.

  • 3. Slice the chicken thinly across the grain of the meat and set aside. Heat 2 Tbsp oil in a small frying pan and fry almonds until browned. Remove from pan and drain on a paper towel. Set aside.

  • 4. Put iceberg salad leaves into a wide bowl and salad greens on the top.

  • 5. Put potatoes, celery, carrot, onion, mint, 4 Tbsp olive oil and vinegar into a separate bowl and mix well. Taste and season.

  • 6. Place potato mixture on the salad greens.

  • 7. Mix the chicken, mayonnaise, mustard, chives and gherkins in a separate bowl. Taste and season. Then top the potatoes with the chicken mixture.

  • 8. Sprinkle with almonds and parsley.

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