Grilled Chicken With Serrano Pepper Potato Salad – a delicious recipe with potatoes, olive oil, Serrano, onion, light mayonnaise, lemon pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the potatoes in a pot of cold water, set the pot on the stove and boil until the potatoes become soft. Drain the potatoes and then place them in cold water.
2
Drain the potatoes and cut them in half.
3
Heat up a frying pan and add half of the olive oil. Saute the potatoes and chile pepper for 4 minutes on each side.
4
Remove the chile pepper and chop it up into small pieces.
5
Add the potatoes to a bowl with the chile pepper, onion, mayonnaise, 1 teaspoon of lemon pepper, and a pinch of salt, Mix well.
6
Coat the chicken with the remaining oil, lemon pepper, and a pinch of salt. Let the chicken rest for 30 minutes. Heat up the skillet on medium heat. Add the chicken and saute for about 4 minutes per side.
7
Serve the chicken and potato salad together on a plate.
223
kcal
Calories
12
g
Fat
11
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 ounces potatoes small, 2 tablespoons olive oil, 1 chile pepper Serrano, 1 tablespoon onion minced, and more.
Yes, Grilled Chicken With Serrano Pepper Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
