Fresh potato salad with chicken

Name: Fresh potato salad with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small new potatoes; 200-250 g cherry tomatoes or small tomatoes; 1 (approx. 200 g) Courgette; 100 g Mushrooms; 1/2 Lettuce (e.g. frisée); 1 collar Spring onions; 250 g Mozzarella cheese; 1/4 l Chicken broth (instant); 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 400 g Chicken filet

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small new potatoes
200-250 g cherry tomatoes or small tomatoes
1 (approx. 200 g) Courgette
100 g Mushrooms
1/2 Lettuce (e.g. frisée)
1 collar Spring onions
250 g Mozzarella cheese
1/4 l Chicken broth (instant)
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil
400 g Chicken filet

Directions

1
Wash the potatoes thoroughly. Boil in water for 15-20 minutes
2
Wash the tomatoes and cut them in half or quarters depending on size. Clean, wash and slice the zucchini and mushrooms. Clean and wash lettuce and spring onions. Pluck lettuce smaller, cut onions into rings. Drain mozzarella and cut into slices
3
Quench the potatoes and remove the skin. Mix stock, vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Mix marinade with potatoes, prepared vegetables and cheese. Leave to stand for about 30 minutes.
4
Wash the chicken filet and pat dry. Fry in 2 tablespoons of hot oil on each side for 7-8 minutes. Season with salt and pepper and remove. Season the salad again. Cut the chicken fillet into slices and arrange on top
5
New potatoes contain more water and less starch than autumn potatoes. Therefore they are hardly storable. Buy only small quantities and take them out of the foil bag after purchase. Store in a cool and dark place