Skewers with chicken breast on potato salad

Ingredients

• 800 g small new potatoes (firm cooking)
• Salt
• 2 tsp cumin
• 400 g chicken breast fillet
• 1 tsp Sweet paprika powder
• 2 handfuls mixed salad greens
• 1 handful chives
• 3 tbsp Rapeseed oil
• Salt
• black pepper (ground)
• 150 g natural yogurt

Instructions

1. 1.

   Wash the potatoes and cook them with their skins in boiling salted water together with cumin for 20 minutes. Drain and let cool, then chill in the refrigerator for 2 hours.

2. 2.

   Meanwhile wash the chicken breast fillet, pat dry with kitchen paper and cube it. Toss with paprika powder and skewer on wooden sticks. Wash the salad mix and spin dry, rinse the chives, shake dry and cut into ~5 cm pieces. Slice the cooled potatoes.

3. 3.

   Heat rapeseed oil in a pan and fry the skewers for 5–6 minutes on each side, seasoning with salt and pepper as you go.

4. 4.

   Season the yogurt with salt and pepper. Arrange the sliced potatoes on plates, spread the salad over them, place the chicken skewers on top, drizzle with the yogurt sauce and sprinkle chives on top.