Chicken salad with yoghurt dressing

Preparation – 20 minutes

Fill a medium-sized pan with water and bring to a boil. Meanwhile, rinse the potatoes and cut them into fairly thick slices. There's no need to peel the potatoes. Boil the potato slices in about 10 minutes, the exact cooking time depends on the thickness of the slices.

Boil the eggs in a small pan for about 8 minutes. You can boil them shorter or longer, just as you like. Remove the seeds from the bell pepper and cut them into pieces.

Remove any excess fat and muscle from the chicken breasts and cut them into cubes. Drain the canned sweet corn.

Finishing the meal salad with chicken and yoghurt dressing – 20 minutes

Make a simple dressing in a large bowl by mixing the yoghurt with garlic powder, onion powder, pepper and salt.

Cut the iceberg lettuce into pieces and mix it together with the dressing, pieces of bell pepper and half a can of corn in the large bowl.

Heat a dash of olive oil in a medium-sized skillet and fry the chicken pieces until nicely cooked and golden brown.

Meanwhile, peel the eggs and divide them into wedges. Finish the salad with the potato slices, a good handful of cheese shavings, egg wedges and the chicken. Enjoy!