Potato salad with chicken breast

Name: Potato salad with chicken breast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 150 g Chicken filet; 5 TABLESPOONS Oil; 100 g cherry tomatoes; 200 g Courgette; 100 g Mushrooms; 1 package (400 g) Mozzarella cheese; 100 g Frisée leaves; 1 collar Spring onions; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
150 g Chicken filet
5 TABLESPOONS Oil
100 g cherry tomatoes
200 g Courgette
100 g Mushrooms
1 package (400 g) Mozzarella cheese
100 g Frisée leaves
1 collar Spring onions
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the potatoes. Cook in boiling salted water for 15-20 minutes. Then rinse with cold water and peel. In the meantime, wash chicken fillet and dab dry. Fry for 10 minutes in 1 tablespoon of hot oil while turning.
2
Set aside, keep the roasting set. Clean and wash the tomatoes, zucchini and mushrooms. Halve the tomatoes, cut the zucchini and mushrooms into wafer-thin slices. Drain mozzarella and cut into slices.
3
Wash the frisée and pluck into bite-sized pieces. Cut the fillet into slices. For the marinade, clean and wash spring onions and cut into thin rings. Briefly heat the existing roasting set. Add spring onions.
4
Add vinegar and 4 tablespoons of water, bring to the boil briefly. Season with salt, pepper and sugar. Beat the remaining oil into the mixture. Mix marinade with prepared salad ingredients. Cover and leave to stand for approx. 30 minutes.
5
Season to taste again and serve.