Grilled Chicken Breast with Potato Salad and Peaches

Ingredients

• 800 g small boiled potatoes (firm‑cooking, from yesterday)
• 2 tbsp mayonnaise
• 3 tbsp Greek yogurt
• Salt
• Pepper (freshly ground)
• 4 chicken breast fillets (about 140 g each)
• 300 g heirloom tomatoes
• 3 ripe peaches
• 3 shallots
• 6 basil leaves
• 0.5 lemon (juice)
• 2 tbsp honey
• 6 tbsp Olive oil
• watercress (for garnish)

Instructions

1. 1.

   Peel the potatoes and slice them. Toss with mayonnaise and yogurt to make a potato salad, seasoning with salt and pepper.

2. 2.

   Wash the chicken breast fillets and pat dry with paper towels. Wash the tomatoes and cut into wedges; wash the peaches, halve, pit, and also cut into wedges. Mix tomatoes and peaches into a salad.

3. 3.

   Peel and finely dice the shallots. Wash and chop the basil. Whisk lemon juice with honey, olive oil, shallots, and basil to make a dressing.

4. 4.

   Heat a grill pan and cook the chicken breast fillets for 3–4 minutes on each side, seasoning with salt and pepper. Slice into strips and arrange on plates. Place the tomato‑peach salad and potato salad beside the meat. Drizzle the dressing over the peach salad and meat. Garnish with watercress.