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Multicolor Chicken-Potato-Vegetable Salad

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russian salad dun

As a general rule, the more colors your plate of food contains, the more health benefits you are getting from that meal. Well, here is a colorful plate of food. It’s really pretty, spring-like, and it packs quite a nutritious punch all in one recipe.

You can make this dish without all of the colors too, and it would be just as delicious, but, if you like to eat with your eyes first, then choose as many colors as you can. Be a food artist of sorts…

I’ve used purple potatoes and purple carrots in this dish. In Chinese medicine, purple/blue foods are known to have powerful antioxidants that fight against free radicals and cancers. Purple colored foods are also good for the heart and the skin and they are great at lifting your mood.

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

The beauty of this dish lies not only in it’s pretty colors, but even more so in the fact that you can make a big bowl of it and put it in the refrigerator for several days. I like to eat it as leftovers on top of salads or as a wrap or sandwich. It’s especially good rolled up in a collard green leaf as a grain-free sandwich/wrap.

I found these beautiful purple carrots at the market…
purple carrots

This is what they look like inside…
purple carrots cut

Cut up whatever carrots you have and boil them briefly…
purple carrots cooked

I found purple potatoes too. Cut and briefly boil your potatoes…
purple potatoes diced cooked bowl

Roast some boneless chicken thighs and chop them up…
roast chicken chopped

Cook your green peas. Either use fresh or frozen…
peas colander

Hard boil a few eggs…
hard boiled eggs in water pot

And cut them in half. I like my eggs a little under-done…
hard boiled eggs halved farther away

Chop the eggs…
hard boiled eggs chopped

Chop up some pickles…
pickle chips jar and out

After all of the above prep is done, make the dressing by combining some grass-fed yogurt, a little mayonnaise, raw apple cider vinegar, olive oil, fresh dill and salt and pepper…
russian salad dressing bowl

Put all of vegetables and the eggs in a big bowl…
russian salad ing bowl undressed

Add the chopped chicken…
chicken added to russian salad bowl

Toss it all together with the dressing…
russian salad very close bowl

And feast with your eyes and your mouth. Enjoy!
russian salad dun1

Multicolor Chicken-Potato-Vegetable Salad
(serves 6-8)
recipe inspired by: theironyou.com

For salad:
3 large purple carrots, peeled and diced, boiled just until softened a bit, about 3 minutes
6 purple fingerling potatoes, unpeeled, diced, boiled until just cooked through, about 5 minutes
10 oz frozen or fresh green peas, boiled for 30 seconds
6 boneless, skinless chicken thighs, roasted and chopped
3 eggs, hard-boiled, peeled and chopped
12 bread and butter pickle chips, chopped

For dressing:
6 oz full-fat grass-fed plain yogurt
3 tsp extra virgin olive oil
3 Tbs mayonnaise (olive oil based or any mayonnaise of choice)
1 Tbs raw apple cider vinegar
sea salt and black pepper to taste
1-1/2 Tbs fresh minced dill

Put all salad ingredients in a large bowl. Whisk all dressing ingredients together in a separate small bowl. Stir dressing into salad ingredients. Done. Enjoy!

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