Beetroot and chicken salad with fried potatoes

Ingredients for 4 servings:

• 300 g beetroot, cooked
• 300 g chicken breast fillet(s), cooked
• 50 g walnuts, coarsely ground
• 100 ml low-fat yogurt
• e.g. salt and pepper
• Paprika powder, sweet
• 800 g potatoes, cut into thin slices
• 100 g bacon, diced
• 100 g onion(s), finely diced
• 100 ml frying oil
• e.g. salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

a delicious low-calorie salad for lunch and dinner

Pour the yogurt into a bowl and season with salt, pepper, and paprika to taste. Cut the beetroot and chicken breast fillets into small sticks. Mix with the coarsely ground walnuts and the seasoned yogurt, then cover and refrigerate to marinate. Briefly rinse the potatoes under running water and dry with a kitchen towel. Fry the bacon in a medium-sized pan. Add the onions and lightly brown both, stirring frequently. Heat the fat in a wok to 180°C and fry the potato slices, stirring frequently, until lightly browned and cooked through. Remove with a slotted spoon and drain in a dish lined with kitchen paper. Then add the slices to the frying pan, season, and toss with the bacon and onion mixture. Season the salad with salt if desired before serving.