Potato-paprika salad with chicken

Name: Potato-paprika salad with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 2 (approx. 500 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 Apples; 7-10 Tbsp juice of 1/2 lemon; 150 g Whole milk yoghurt; 4 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Curry; 1 collar Chives; 1 red pepper; 1 Lettuce

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
2 (approx. 500 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 Apples
7-10 Tbsp juice of 1/2 lemon
150 g Whole milk yoghurt
4 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Curry
1 collar Chives
1 red pepper
1 Lettuce

Directions

1
Wash the potatoes and cook them in their skins for about 20 minutes in boiling water. In the meantime, rinse chicken fillets cold and pat dry. Season with salt and pepper and fry in hot oil for about 20 minutes while turning.
2
Peel, quarter and core the apple. Grate apple, mix with lemon juice. Stir in yoghurt and mayonnaise. Season to taste with salt, pepper and curry. Wash the chives, dab dry and cut into small rolls.
3
Stir into the mayonnaise. Drain the potatoes, rinse with cold water and peel. Leave to cool and cut into slices. Clean, wash and dice the peppers. Clean salad, cut into bite-sized pieces and wash.
4
Cut the chicken into slices. Mix potato slices, paprika and salad. Place on a plate and arrange the chicken filet on top. Add a dash of mayonnaise. Serve the rest separately.