Colorful potato salad with chicken breast

Ingredients for 5 servings:

• 1 kg potatoes, waxy
• 500 g chicken breast fillet(s)
• 1 eggplant(s)
• 500 g zucchini
• 50 g black olives
• 1 large onion(s), red, or 2 small
• ½ can corn
• 3 tomatoes
• 1 ½ bell peppers
• 3 large gherkins
• 150 g feta cheese
• 40 ml vinegar
• 40 ml oil
• 20 ml lemon juice
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with vinegar & oil instead of mayonnaise

Roughly dice the potatoes, boil them, and then let them cool. While the potatoes are cooking, cut the chicken breast into similarly sized pieces and fry them, or fry them first and then slice them. Then set it aside on a plate to cool. Now roughly dice the eggplant and zucchini and fry them briefly in the same pan. Roughly dice the onion, tomatoes, peppers, cucumbers, and feta, and slice the olives. Combine all the ingredients in a large bowl along with the sweetcorn. Add the freshly ground pepper, vinegar, oil, and lemon juice to your liking or according to my instructions. Then mix everything thoroughly. Add the ingredients slowly and season to taste, as you definitely don’t want the salad to be waterlogged. Tip: If desired, you can also add hard-boiled diced eggs. You can also marinate the eggplant and zucchini in a little Marmite or Vegemite while frying to give the vegetables a little more flavor. This time, the previously pan-fried chicken served the purpose. But perhaps you’d like to make a vegetarian version.