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Italian Gnocchi Salad With Chicken

By chef Gulasch

A fresh salad with gnocchi, roasted chicken, and mozzarella. Excellent for a lunch box or a summer lunch.

18 min
Easy

5 min prep · 13 min cook

Italian Gnocchi Salad With Chicken
668 kcal · per serving
Protein 47g Carbs 55g Fat 26g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Potato Gnocchi 125 g
  • Mozzarella 0.5 pcs
  • Cherry Tomatoes 50 g
  • Salad Mix 0.25 pcs
  • Basil Pesto 0.5 tbsp
  • Oregano 0.5 tsp
  • Balsamic vinegar 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

8 steps · 13 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗🍅✨

  2. Cook the gnocchi. Cook the gnocchi in salted boiling water over medium heat for about 1-2 minutes, until they float to the surface

  3. Cook the chicken. Season the chicken breast with salt, coat it with oregano, and cook it in a hot pan over medium-high heat for about 4 minutes on each side until golden brown; if needed, lightly score the meat

  4. Pan-fry the gnocchi with the chicken. Add the cooked gnocchi to the chicken and cook together over medium heat for about 2 more minutes

  5. Slice the tomatoes and mozzarella. Slice the cherry tomatoes and mozzarella, or use mozzarella balls

  6. Slice the chicken. Slice the chicken breast; if it is still not cooked through enough, return the slices to the pan and briefly finish cooking them over medium heat for about 2-3 minutes

  7. Mix the salad with pesto. In a bowl, combine the tomatoes, mozzarella, sliced chicken, and pesto

  8. Serve with greens and balsamic. Place leaf salad in a deep plate, add the prepared mixture, and drizzle with balsamic vinegar 🍽️✨

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