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SKIN-ON POTATO SALAD WITH CHICKEN, APPLE AND CABBAGE

Ingredients for 4

  • 3 potatoes (e.g. New Season Queens potatoes) (approximately 400 g)
  • 4 roast chicken breasts
  • 1 tbsp chicken herbs
  • 2 heads of chicory
  • ½ savoy cabbage
  • 2 sweet apples
  • 100 g walnuts
  • 2 tbsp butter
  • salt and pepper
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Cooking time: 35 MIN
  1. Wash and cut the potatoes and boil them in salted water for 15 minutes. Drain and let cool.
  2. Cut the chicken breasts into strips and fry until crispy in ½ tbsp butter. Season with chicken herbs, pepper and salt. Remove from the pan. Then fry the cooled potatoes until golden brown in 1 tbsp butter. Season with salt and pepper.
  3. Cut the savoy cabbage into strips and blanch in lightly salted water. Rinse under cold running water and drain well.
  4. Cut the chicory and apples into small pieces and chop the nuts.
  5. Fry the cabbage with 1 tbsp butter, add the potato cubes and the rest of the ingredients. Season with salt and pepper and stir.

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