Chicken Potato Salad

Ingredients

• 20 g sultanas
• 350 g chicken breast fillet (2 fillets)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 25 g pine nuts
• 30 g black olives (dry marinated, pitted)
• 250 g firm boiling potatoes
• 3 tbsp light pesto
• 3 stems basil
• 75 g mild goat cheese

Instructions

1. 1.

   Soak sultanas in a small bowl with warm water for 10 minutes.

2. 2.

   Wash and pat dry the chicken breasts; season with salt and pepper.

3. 3.

   Heat oil in a pan and sear the meat for 3 minutes on each side. Add enough water to cover the bottom of the pan, then simmer covered for another 4 minutes over medium heat. Add more water if needed.

4. 4.

   Let the chicken cool, then cut into 1 cm cubes.

5. 5.

   Toast pine nuts in an empty pan without oil until lightly browned. Roughly chop olives.

6. 6.

   Squeeze out excess liquid from sultanas, roughly chop them and mix with the prepared ingredients in a bowl.

7. 7.

   Wash, peel and cube potatoes into 1.5 cm pieces; boil in salted water for 9 minutes.

8. 8.

   Reserve 2 tbsp of potato cooking water and whisk it into the pesto.

9. 9.

   Drain potatoes, let them dry well, then fold into the pesto and remaining ingredients; season with salt and pepper and let rest for 10 minutes.

10. 10.

    Wash basil, shake off excess moisture, pluck leaves and roughly chop. Crumble goat cheese. Sprinkle both over the salad just before serving.