Grilled Chicken Breast with Potato Salad and Nectarines

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Grilled Chicken Breast with Potato Salad and Nectarines
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
800 grams
small Cooked potato (unpeeled) (cooked, from the previous day)
2 tablespoons
3 tablespoons
freshly ground Pepper
4
Chicken breasts each about 140 grams (approximately 5 ounces)
300 grams
3
3
6
½
Lemon (juiced)
2 tablespoons
6 tablespoons
Watercress (for garnish)

Preparation steps

1.

For the potato salad, peel the potatoes and cut into slices. Mix with mayonnaise and yogurt into a potato salad and season with salt and pepper.

2.

Rinse the chicken breasts and pat dry with paper towel. Rinse the tomatoes and cut into wedges. Rinse the nectarines, halve, remove pits and cut into wedges. Mix the tomatoes and nectarines together.

3.

Peel the shallots and finely dice. Rinse the basil and chop. Mix the lemon juice with honey, olive oil, shallots and basil into a dressing.

4.

Heat a grill pan and grill the chicken breasts on both side, 3-4 minutes each side. Season with salt and pepper. Cut into strips and arrange on plates. Spread the tomato-nectarine salad and the potato salad next to the meat. Drizzle the tomato-nectarine salad and the meat with the dressing. Garnish with watercress.