Potato Chicken Salad

Ingredients

• 1 clove garlic
• 0.5 lemon (juice)
• 6 tbsp Olive oil
• 4 chicken breast fillets (about 120 g each)
• 600 g small new potatoes
• Salt
• Pepper (freshly ground)
• 150 g watercress
• 2 Spring Onions
• 20 chives stalks
• 1 small red onion
• 4 tbsp white wine vinegar
• 1 tsp coarse mustard
• a pinch of sugar

Instructions

1. 1.

   Peel and press the garlic. Mix with lemon juice and 2 tbsp oil. Rinse the chicken, pat dry, and brush with the oil mixture. Cover and refrigerate for about 30 minutes.

2. 2.

   Wash the potatoes thoroughly and boil in salted water for approximately 25 minutes until tender. Drain and let cool.

3. 3.

   Sear the chicken in a hot non‑stick pan on all sides over medium heat for about 10 minutes until golden brown. Season with salt and pepper.

4. 4.

   Rinse and dry the watercress. Slice the spring onions into rings. Shake off excess water from the chives, cut into small rosettes. Peel and finely dice the red onion.

5. 5.

   Whisk together vinegar, mustard, remaining oil, salt, sugar, and pepper to make the dressing. Taste and adjust seasoning.

6. 6.

   Slice the chicken into strips and the potatoes into rounds. Toss everything with the prepared salad ingredients and the dressing before serving.