Sizzling pepper chicken and potato salad

By Drum Digital
06 September 2010

This is one of my favourite filling salads. It’s just as good with steamed fish pieces. So enjoy!

Preparation time 5 min

Cooking time 30-35 min

Serves 4-6


500 g small potatoes, scrubbed and halved

1 L (4 cups) water

5 ml (1 tsp) salt

4 skinless chicken fillets, cut into thick strips

30 ml (2 tbsp) freshly ground black pepper

15 ml (1 tbsp) oil

60 ml (¼ cup) Italian-style dressing (or any dressing of your choice)

2 celery sticks, sliced

1 red pepper, sliced

½ cucumber, sliced

2 spring onions, finely sliced diagonally


1. Put the potatoes in a pot of boiling water with the salt and boil for 8 to 10 minutes or until the potatoes are tender and done. Drain and set aside.

2. Meanwhile, toss the chicken strips with the black pepper and a little salt. Heat the oil in a frying pan over medium heat and stir-fry the chicken for 4 to 6 minutes or until golden brown and done. The chicken must no longer be pink inside. Cut a piece in half to check.

3. Add the potatoes to the chicken and continue stir-frying over medium heat for 2 minutes. Add the dressing to the chicken. It will sizzle a bit. Transfer to a salad bowl and mix with the rest of the ingredients. Serve immediately while warm or refrigerate and enjoy later as a cold salad

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