Chicken and Potato Salad Recipe – Easy Indian-Style Summer Meal

Last Updated on 2 months by Neha Deshmukh

Chicken And Potato Salad Recipe – Easy Indian-Style Summer Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious meals, especially when the weather heats up. This Chicken and Potato Salad is a total lifesaver – it’s fresh, flavorful, and comes together in under 30 minutes. I first made this when I was craving something light but satisfying, and it’s been a family favorite ever since! It’s a little twist on a classic, with a touch of Indian-inspired flavors that just make it sing.

Why You’ll Love This Recipe

This isn’t your grandma’s potato salad (though, no shade to grandma’s potato salad!). It’s a vibrant, protein-packed dish that’s perfect for a light lunch, a summer picnic, or even a quick dinner. It’s incredibly versatile, easy to customize, and honestly, just really, really tasty. Plus, it’s a great way to use up leftover cooked chicken!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 500 gm boneless chicken
• 1 tsp olive oil
• 6 baby potatoes
• Salt and pepper to taste
• 1 large cucumber
• 8 cherry tomatoes
• ½ tsp chili flakes
• 1 tsp dried parsley

Ingredient Notes

Let’s talk ingredients for a sec. Using olive oil is a bit of a modern twist for Indian cooking, but I love the flavor it adds – it’s lighter than traditional oils. Feel free to experiment!

Traditionally, Indian salads (or chats as we often call them) use a blend of chaat masala and sometimes a touch of cumin. You could absolutely add a pinch of either to this salad for a more authentic flavor. Some families also like to add a squeeze of lemon juice for extra zing. Don’t be afraid to make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your boneless chicken into strips. Season generously with salt and pepper – don’t be shy! Set it aside while you prep the potatoes.
2. Peel and chop those baby potatoes. I like them bite-sized, but you can cut them however you prefer. Pop them into a pot of salted water and boil until they’re tender – about 10-15 minutes. Once they’re cooked, drain them well.
3. Now, heat the olive oil in a pan over medium heat. Add the seasoned chicken and sauté until it’s fully cooked through. You want a nice golden-brown color.
4. Add the boiled potatoes to the pan with the chicken. Give it a good toss, then pour in a splash of chicken stock. Let it simmer for a minute or two, allowing the stock to get absorbed – this adds so much flavor!
5. While that’s simmering, dice the cucumber and halve the cherry tomatoes. Combine them in a bowl. Once the chicken and potatoes are ready, add them to the bowl with the veggies.
6. Finally, sprinkle with chili flakes and dried parsley. Toss everything together really well, and serve warm. Seriously, that’s it!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary to ensure it browns properly.
• Make sure the potatoes are fully cooked before adding them to the pan. No one likes crunchy potatoes!
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Spicy Kick: My friend Priya loves to add a finely chopped green chili to this salad for an extra punch.
• Herby Goodness: My mom always adds a handful of chopped cilantro and mint – it’s so refreshing!
• Creamy Dreamy: For a creamier version, stir in a tablespoon of plain yogurt or mayonnaise.

Vegan Adaptation

Want to make this vegan? Easy! Simply swap the chicken for chickpeas or paneer (Indian cheese). You can also use vegetable broth instead of chicken stock.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chicken stock is also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the chili flakes altogether.
• Medium: Use ¼ tsp chili flakes.
• Hot: Use ¾ tsp – 1 tsp chili flakes, or add a pinch of cayenne pepper.

Summer/Picnic Adaptation

This salad is amazing cold, making it perfect for picnics and potlucks. Just let it cool completely before packing it up. You can even add a hard-boiled egg for extra protein!

Serving Suggestions

This Chicken and Potato Salad is great on its own, but it also pairs well with:

• A side of raita (Indian yogurt dip)
• Warm naan bread
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Is this salad best served warm or cold?

You can enjoy it either way! It’s delicious warm right after cooking, but it also tastes fantastic cold as a refreshing salad.

Can I use a different type of potato?

Absolutely! Red potatoes or Yukon Gold potatoes would also work well. Just make sure to cut them into bite-sized pieces.

What other vegetables can I add to this salad?

Feel free to get creative! Bell peppers, onions, or even some chopped spinach would be delicious additions.

Can I marinate the chicken beforehand for extra flavor?

Definitely! Marinating the chicken in yogurt and spices for at least 30 minutes will make it even more flavorful.

How can I adjust the chili flakes for a milder taste?

Start with a very small amount of chili flakes and taste as you go. You can always add more, but you can’t take it away!