John Myers
Chicken Fillet with Potato Bean Salad
The perfect chicken fillet with potato bean salad recipe with a picture and simple step-by-step instructions.
- 500 g Sliced boiled potatoes
- 1 piece Finely chopped garlic clove
- 60 ml Virgin olive oil
- 1 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 400 g Green beans
- 1 bunch Arugula
- 500 g Chicken breast fillets cut into cubes
- 2 piece Diced tomato
- 1 tbsp Small capers
- 25 g Butter
- Salt
- Pepper
- 1 tbsp White wine vinegar
- Boil the beans in salted water for about 6 minutes, quench in ice water and drain well in a colander. Heat the butter in a pan and fry the chicken breast fillet in it until tender.
- Wash arugula and spin dry. Arrange arugula on plates. Put the garlic, oil, vinegar, mayonnaise and mustard in a bowl, mix and season with salt and pepper, set aside.
- Mix the potatoes, chicken, beans and tomatoes and spread over the rocket. Pour the dressing over it and sprinkle with capers.
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