Healthy Batata El Sol Salad with Chicken and Greek Yogurt

Light, creamy, and packed with protein — this potato El Sol salad is a fresh twist on the classic! Using Greek yogurt instead of mayonnaise, it’s lighter, tangier, and just as satisfying. Perfect for a quick lunch, a side dish at dinner, or your next picnic.

⏱ Total time: 35 minutes Prep Time: 10 minutes Cooking: 25 minutes

🥘 Ingredients:

Servings: 4

• 3 medium batatas El Sol, boiled and cubed
• 1 chicken breast, cooked and shredded (or cubed)
• ½ cup plain Greek yogurt (unsweetened)
• 1 tbsp Dijon mustard (optional, for extra flavor)
• 1 tsp lemon juice
• 1 celery stalk, finely diced
• ½ red onion, finely chopped
• 1 carrot, grated (optional)
• Salt & black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

👩‍🍳 Preparation:

• Cook the Batatas
  Place batatas in a pot of salted water. Bring to a boil and cook for 12–15 minutes, until fork-tender. Drain and let cool.
• Cook the Chicken
  Boil, steam, or grill the chicken breast for 12–15 minutes, until fully cooked (internal temperature: 165°F / 74°C). Let it rest, then shred or cube.
• Prepare the Dressing
  In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
• Combine Everything
  Gently fold in the batatas, chicken, celery, onion, and carrot. Toss carefully so the potatoes don’t break apart.
• Serve & Garnish
  Sprinkle with fresh parsley or cilantro for a vibrant finish. Serve chilled or at room temperature.

💡 Tips

✔️ Add cucumber or bell peppers for extra crunch.
✔️ Chill in the fridge for at least 30 minutes before serving for a deeper flavor.
✔️ Great for meal prep — lasts up to 3 days in the refrigerator.