Potato and rocket salad with chicken breast strips

Ingredients for 4 servings:

• 1 kg potatoes, small (Bamberger Hörnchen)
• 1 bunch arugula, large
• 1 onion(s), red
• 1 bunch parsley, flat
• 4 chicken breast fillets
• 150 ml chicken broth, possibly more
• 2 tbsp balsamic vinegar, white or to taste
• 2 garlic cloves
• 5 tbsp olive oil, more if needed
• salt and pepper
• 2 tbsp soy sauce, dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

The salad also tastes good with fried zander or salmon fillet

Cut the chicken breasts into strips, marinate in soy sauce, salt, pepper, and 2 tablespoons of oil, then cover and refrigerate for a good hour. In the meantime, cook the Bamberger Hörnchen (or other small salad potatoes) in caraway until tender. Peel and slice them while still hot. Immediately pour over hot chicken stock (it should be absorbed by the potatoes). Season with salt and pepper. Add the balsamic vinegar, 3 tablespoons of olive oil, the diced red onion, the finely chopped flat-leaf parsley, and the crushed garlic. Season to taste. Finally, stir in the arugula, stems removed. Quickly fry the chicken breast strips until browned and serve on top of the still-warm salad.