This is not a banal salad, but the best dish of the summer

If the summer asks us above all for cold dishes, we offer chicken salad with boiled potatoes and courgettes. It doesn’t take much for a dish for connoisseurs

Summer calls for freshness and we respond with a very rich chicken salad with boiled potatoes and zucchini that is born as a main course but also becomes a single dish, to be taken even to the beach.

chicken salad


A complete and nutritious recipe, to be prepared well in advance.

Chicken salad with boiled potatoes and courgettes: cheese fits too

This version of the chicken with boiled potatoes And zucchini it is already rich enough without cheese. If necessary, you can replace it with cooked ham by putting scamorza, caciocavallo, toma, fontina, emmenthal or whatever you like best.



700 g chicken breast
5 medium potatoes
2 long courgettes
150 g cooked ham
100 g pitted black olives
100 g corn
6 tablespoons of olive oil
1 bunch of parsley
1 sprig of rosemary
salt up to taste
black pepper to taste


Let’s start from potatoes which compared to the other ingredients have longer cooking times. All we have to do is wash them and then cook them with the peel. The trick is to choose potatoes that are roughly the same size so that they cook at the same time.
After 25, maximum 30 minutes they should be ready: let’s check it by inserting the prongs of a fork, if it enters smoothly to the heart we are fine. At that point let’s drain and peel them, then wait for them to cool. Finally, cut them into cubes.

Let’s take the chicken breast: if it’s a whole piece, cut it up morsels. If, on the other hand, they are thick slices, we can also make them in strips as if they were rags, it is an absolutely personal choice and does not change the final result. While cooking we lightly salt, a grind of pepper and season with a sprig of rosemary, as well as 1 tablespoon of olive oil. About 20 minutes and the chicken is ready too. We turn off and leave cool down apart from.
We wash the courgettes and trim them at the ends. Then cut them into fairly thin round slices. Season them with a tablespoon of oil, salt and a pinch of pepper, then decide how to cook them. Or in cooking panfor about ten minutes so that they remain crunchy anyway, or in the air fryer a 190 ° for 9 minutes turning them every now and then.

At this point everything is ready and we just have to assemble. We take a large bowl and begin to put the pieces of chicken (and if you prefer them crunchy, this is the recipe for you), the potatoes, the slices of courgette, the cooked ham cut into cubes, the corn drained from its preservation liquid. We also add the olives cut in two or in rounds, the finely chopped parsley, the olive oil and we taste to see if there is still a lack of salt and pepper. We leave in the refrigerator for at least 30 minutes before serving, the chicken salad with boiled potatoes and zucchini must be eaten fresh.