Skillet chicken breast with no-tato salad

Skillet chicken breast with no-tato salad

Skillet chicken to the rescue for dinner, again! We certainly can't get enough of its versatility. This time, pair up a perfectly succulent skillet-cooked chicken breast with one of our go-to sides — no-tato salad. It has all the elements of a potato salad that we know and love, with low carb zucchini standing in for the spuds.

Skillet chicken breast with no-tato salad

Skillet chicken to the rescue for dinner, again! We certainly can't get enough of its versatility. This time, pair up a perfectly succulent skillet-cooked chicken breast with one of our go-to sides — no-tato salad. It has all the elements of a potato salad that we know and love, with low carb zucchini standing in for the spuds.
USMetric
2 servingservings

Ingredients

Chicken
  • 2 (1 lb) 2 (450 g) chicken breast 8 oz (230 g) eachchicken breasts 8 oz (230 g) each
  • salt and ground black pepper
  • 2 tsp 2 tsp Italian seasoning (optional)
  • 1 tbsp 1 tbsp butter or olive oil
No-tato salad
  • ¼ cup 60 ml sour cream
  • 2 tbsp 2 tbsp mayonnaise
  • 2 tsp 2 tsp Dijon mustard
  • 1 tbsp 1 tbsp fresh chives or dried chives (save some for garnish)
  • 10 oz. 280 g zucchini, diced
  • 3 oz. (¾ cup) 85 g (200 ml) celery stalk, dicedcelery stalks, diced
  • salt and ground black pepper
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Instructions

Chicken

  1. To speed up the cooking process, cut the chicken breasts lengthwise into thin cutlets.
  2. Season both sides of the chicken with salt and ground black pepper. Feel free to add another seasoning of choice here.
  3. Heat a large skillet over medium-high heat. Add the butter or oil to the skillet when hot. Carefully place the chicken breasts in the skillet and cook for about 4 minutes on each side. The chicken is ready to serve when it's no longer pink.
  4. No-tato salad

  5. Combine all the ingredients for the no-tato salad in a bowl. Season with salt and pepper to taste.
  6. Sprinkle with chives to garnish.
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