Fine potato salad with chicken filet

Name: Fine potato salad with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg large potatoes (if you don't want to cut them out, use small kale potatoes!); 150 g cherry tomatoes; 50 g Gorgonzola cheese; 4 Stem(s) Tarragon; 1 Stalk parsley; 1 Garlic clove; 4 Walnut halves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Vinegar; 4 Chicken filet (approx. 100 g each); 1 untreated lemon; 1-2 TABLESPOONS Oil; 4 Chillies

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg large potatoes (if you don't want to cut them out, use small kale potatoes!)
150 g cherry tomatoes
50 g Gorgonzola cheese
4 Stem(s) Tarragon
1 Stalk parsley
1 Garlic clove
4 Walnut halves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Vinegar
4 Chicken filet (approx. 100 g each)
1 untreated lemon
1-2 TABLESPOONS Oil
4 Chillies

Directions

1
Wash the potatoes and cook for 15-20 minutes in boiling water. Then rinse with cold water, peel and leave to rest. Clean and wash the tomatoes. Cut cheese into small pieces. Wash herbs, chop roughly.
2
Peel garlic, press through a garlic press. Puree walnuts, tarragon, garlic and olive oil in a blender. Season with salt, pepper and vinegar. Form potatoes with a small ball cutter. Mix with prepared ingredients and let stand. Wash chicken fillets and dab dry. Wash lemon and cut into slices. Heat oil in a pan. Fry the chicken fillets for about 10 minutes while turning. Season with salt and pepper.
3
Wash lemon and cut into slices. Heat oil in a pan. Fry the chicken fillets for about 10 minutes while turning. Season with salt and pepper. Fry lemon slices and chillies in cooking fat. Season potato salad again. Arrange salad and chicken fillet on plates with fried lemon slices and chillies
4
Waiting time approx. 30 minutes