![Gluten-free Piadina with curry chicken and vegetables Gluten-free Piadina with curry chicken and vegetables](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1561394175/c6hu4vjq3oxqiuazx1lu.jpg)
Gluten-free Piadina with curry chicken and vegetables
second courses from Italy
Chicken salad and potatoes
Chicken salad and potatoes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A light meal and easy to prepare.
Boil the chicken in vegetable broth and let it cool, then cut into small pieces. Do not boil it too long, otherwise it will tend to dry out.
Cut the potatoes into small pieces, boil them briefly, being careful not spappolino: they must be cooked but remain pretty firm
Depending on the potato that used and how large are the pieces, the cooking time may change. It took me about 10 minutes. Drain the potatoes and let them cool.
In a bowl, mix the chicken pieces with potatoes and dried tomatoes into small pieces.
Add the raw pepper cut into very thin slices, lemon juice, salt and pepper to taste and turn very gently.
At this point you have two options: If you want to use the aggiungetene just four tablespoons mayonnaise, turn gently and season with salt and pepper.
If you opt for the light version, mix the greek yogurt with balsamic vinegar in a bowl and use this sauce for seasoning chicken l0insalata
Depending balsamic dellaceto you use and your tastes, you may need a different amount: I recommend you to add balsamic vinegar to yogurt, mix well and taste gradually
The result will still be a sauce from sour taste reminiscent of mayonnaise. I really like and often use to replace the mayonnaise when I want to dress so light and healthy.
Refrigerate for a few hours before serving. Serve the salad of chicken and potatoes cool but not cold (remove from refrigerator 10-15 minutes before eating), perhaps with a splash of black pepper.