Potato and chicken salad

Name: Potato and chicken salad
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Potatoes; 1 TEASPOON Vegetable broth; 3 TABLESPOONS Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1/2 TEASPOON Curry; 4 (600 g) Chicken filets; 1 red pepper; 1 small lettuce; 1/2 bunch Chives; 1 medium-sized apple; 2-3 TABLESPOONS Lemon juice; 150 g Whole milk yoghurt; 4 TABLESPOONS light salad cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Potatoes
1 TEASPOON Vegetable broth
3 TABLESPOONS Vinegar
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1/2 TEASPOON Curry
4 (600 g) Chicken filets
1 red pepper
1 small lettuce
1/2 bunch Chives
1 medium-sized apple
2-3 TABLESPOONS Lemon juice
150 g Whole milk yoghurt
4 TABLESPOONS light salad cream

Directions

1
Wash the potatoes and boil in water for about 25 minutes. Peel the potatoes and let them cool
2
Boil 1/8 l water. Dissolve stock in it. Add vinegar and 1 tbsp. oil, season with salt and pepper. Cut potatoes into slices and add
3
Leave to soak for 30 minutes
4
Heat 1 tablespoon of oil. Fry the fillets for 4-6 minutes on each side. Season with salt and pepper. Clean and wash paprika and salad. Chop the salad and dice the peppers. Wash the chives and cut into small rolls. Mix everything with the potatoes and season
5
Peel, quarter, core and grate the apple. Mix with lemon juice, yoghurt and salad cream. Season with salt and curry. Cut fillets into slices. Arrange everything
6
Drink: cool light beer