Potato salad with buttermilk dressing and chicken filet

Name: Potato salad with buttermilk dressing and chicken filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 40 g Cashew nuts; 100 g Breakfast bacon in strips; 1 red and yellow pepper; 150 ml Buttermilk; 150 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; several sheets Frisée salad

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
40 g Cashew nuts
100 g Breakfast bacon in strips
1 red and yellow pepper
150 ml Buttermilk
150 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
several sheets Frisée salad

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool. Roast the cashew nuts in a pan without fat, remove. Leave out bacon in a pan, take out. Clean, wash and cut the peppers into strips.
2
Mix buttermilk and yoghurt. Season with lemon juice, salt, pepper and sugar. Cut potatoes into pieces. Mix with paprika, cashew nuts and bacon, fold in dressing and leave to stand for about 30 minutes. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the fillets for 10-12 minutes, turning them over. Clean, wash and pluck the salad and fold into the potato salad. Cut the fillets into slices.
3
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the fillets for 10-12 minutes, turning them over. Clean, wash and pluck the salad and fold into the potato salad. Cut the fillets into slices. Arrange salad on plates, place fillet slices on top
4
15 minutes waiting time