Potato and tomato salad with chicken breast

Name: Potato and tomato salad with chicken breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 2 (approx. 500 g) Chicken filets; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 100 g Alfalfa sprouts; 1 Head frisée salad; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS coarse-grained mustard

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
2 (approx. 500 g) Chicken filets
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g cherry tomatoes
100 g Alfalfa sprouts
1 Head frisée salad
4 TABLESPOONS White wine vinegar
2 TABLESPOONS coarse-grained mustard

Directions

1
Wash the potatoes and cook for about 20 minutes. Wash the chicken fillets, dab dry and cut in half. Fry in 2 tablespoons of hot oil for 15-20 minutes. Turn several times in between. Season with salt and pepper.
2
In the meantime, wash the tomatoes, dab dry and cut in half or quarters. Wash the sprouts and let them drip off. Clean the frisée, wash and also drain. Drain the potatoes, rinse with cold water and let them cool down a bit. Peel and cut into slices. Remove meat from the pan and cut into slices. Add remaining oil and vinegar to the frying oil and mix. Add mustard. Season to taste with salt and pepper.
3
Remove meat from the pan and cut into slices. Add remaining oil and vinegar to the frying oil and mix. Add mustard. Season to taste with salt and pepper. Mix potato slices, tomatoes, sprouts and frisée with the vinaigrette. Arrange the chicken meat on the salad