Baked Chicken with Potato Mayonnaise Salad

 Baked Chicken with Potato Mayonnaise Salad

Ingredients for 10 portions

For the potato mayonnaise salad

  • 500 g QimiQ Classic, unchilled
  • 160 g Red onions, 1 piece, finely sliced
  • Vegetable oil, to fry
  • 120 ml Vegetable stock
  • 2 kg Potatoes, peeled, cooked , sliced
  • 250 ml Sunflower oil
  • 160 ml White balsamic vinegar
  • 30 g Tarragon mustard, 1 tbsp
  • 1 pcs Lemon, juice only
  • 200 g Pickled gherkins, finely sliced
  • 2 small bunch Parsley, finely chopped
  • Salt and pepper

For the baked chicken

  • 5 pcs Chicken breast fillets à 150 g each
  • 5 pcs Chicken legs 150 g each
  • Salt and pepper
  • 300 g Flour
  • 4 pcs Eggs
  • 400 g Bread crumbs
  • Vegetable oil, to fry


  1. For the potato mayonnaise salad: pan fry the onions in hot oil and add the vegetable stock. Pour over the potatoes.
  2. Whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
  3. For the baked chicken: skin the chicken breasts and chicken legs and season with salt and pepper. Bread with the flour, eggs and bread crumbs and fry in hot oil.
  4. Serve the baked chicken with the potato mayonnaise salad.

QimiQ Classic advantages

  • Creamy indulgent taste with less fat
  • Quick and easy preparation
  • Salad tastes light and digestible