John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 2 bell peppers, red and yellow
- ½ bunch of spring onions
- 1 can of corn
- 2 chicken breasts
- 1 cup sour cream
- Herbs
- oil
- Salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel the potatoes (just wash new potatoes thoroughly, don’t peel them) and cut them into eighths. Place them on a baking sheet lined with baking paper, drizzle with oil, and sprinkle with coarse salt. Bake at 180 degrees Celsius for about 30 minutes. Clean the bell peppers and cut them into fairly small cubes. Cut the spring onions into small rings. Place both in a large casserole dish or shallow bowl along with the drained corn. Dice the chicken breasts and sear them until they are nicely browned. Arrange the chicken cubes and potatoes on top of the vegetables. Serve with a sauce made from sour cream, pepper, salt, garlic, and herbs, which everyone can drizzle over the salad as desired. You could also add mozzarella or feta pieces to the salad if you like.
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