Salad with Radicchio, Potatoes, and Chicken

A great meal for any time of the year, even in summer, as you dont need an oven. During the summer, we recommend using young potatoes. Thanks to the addition of bacon and pumpkin seed oil, even the most discerning gourmets will enjoy this salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Radicchio

  • 500 g Potatoes, white

  • 500 g Meat, chicken, breasts

  • 100 g Meat, pork, smoked bacon

  • pieces Garlic, fresh

  • pieces Oil, plant, nut

  • pieces Vinegar, balsamic

  • pieces Salt, table

Steps

  1. Do not peel the potatoes, just wash them thoroughly under running water (scrub if necessary) and cook them in salted water for 20 to 30 minutes, depending on the size of the tubers. The easiest way to check if they are cooked is with a narrow and thin knife. If the blade slides into the potato without resistance, it is cooked.

  2. Meanwhile, prepare all the other ingredients. Slice and wash the radicchio.

  3. Place the bacon slices in a dry pan and crisp them up on both sides. Transfer the fried slices to a plate lined with a paper towel. Once slightly cooled, cut them into pieces.

  4. Slice the chicken fillets or cutlets into strips, season with salt, and quickly fry them in olive oil for about three minutes.

  5. Once the potatoes are cooked, let them cool slightly, then peel and slice them into thicker pieces.

  6. In a large bowl, combine the radicchio, bacon pieces, chicken, potatoes, and chopped or pressed garlic. Season with salt, pumpkin seed oil, and balsamic vinegar, mix well, and the salad is ready.

Nutrition Information (Per 100g)

  • Calories: 135.76 kcal
  • Fat: 7.2 g
    • Saturated Fat: 1.92 g
  • Carbohydrates: 6.48 g
    • Sugars: 0.4 g
  • Protein: 9.36 g
  • Fiber: 0.8 g