Refreshing potato salad with chicken breast fillet and fresh fruit

Ingredients for 2 servings:

• 1 large chicken breast fillet(s)
• 500 g potatoes
• ½ head of Lollo Bianco
• 1 apricot(s)
• ⅛ cantaloupe melon(s)
• 1 handful of raspberries
• 6 tomatoes, dried (soft tomatoes), without oil
• 1 onion(s), red
• 1 spring onion(s)
• 2 tbsp salad seed mix
• 20 ml peanut oil or walnut oil
• 20 ml sesame oil
• 10 ml balsamic vinegar, lighter or more
• 40 ml smoothie, e.g. mango smoothie or orange juice
• 1 tsp mustard or more
• 1 pinch(s) salt and pepper, mixed
• e.g. honey, liquid
• 1 pinch(s) curry powder
• 1 pinch(s) paprika powder
• e.g. rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the potatoes, cut them into slightly thicker slices (unpeeled), and boil them in salted water for 10-15 minutes. Take a sample and drain. Mix the paprika, curry powder, and pepper with a little rapeseed oil. Rub the paprika into the chicken breast fillet and season with salt. Fry them in a pan with rapeseed oil. Cut into thicker slices. Whisk together the oil, balsamic vinegar, smoothie or juice, mustard, and spices to make a salad dressing. If using orange juice, carefully add the vinegar and sweeten with honey if desired. Pour the dressing over the cooling potatoes and mix gently. Dry-fry the salad seed mixture in a pan without oil. Halve and quarter the onion, and cut crosswise into very thin slices. Dice the soft tomatoes and slice the spring onion into rings. Peel the melon quarter and cut into small triangles. Wash, pit, and dice the apricot. Carefully mix everything into the potatoes. Cut the lettuce into strips, wash, spin dry, and finally fold it in. Arrange the potato salad on a platter or plates, place the chicken slices on top, and scatter the raspberries. Sprinkle everything with the toasted seeds.