Preparation time: 20 minutes
Cooking time: 35 minutes
800 gr new potatoes cut into quarters
3/4 skinless chicken breast fillets
5/6 tbsp on natural Greek yoghurt
2 Braeburn Apples cored and cut into matchsticks
1 Red Onion thinly sliced.
1 tbsp fennel seeds
1 tbsp of coriander seeds
Salt and freshly ground black pepper
1 tbsp white wine vinegar
1 tsp Dijon mustard.
Put the potatoes in a pan with cold water, bring to boil and cook for 20/25 minutes or until tender. Drain and leave to cool in a colander.
At the same heat some oil in a small frying pan and cook the onion until soft.
Put the chicken breasts between two sheets of baking paper and bash with a rolling pin to tenderise.
Mix together the fennel and coriander seeds and some seasoning and sprinkle over both side of the chicken, then add some oil.
Heat a non-stick frying pan over high heat and fry the chicken fro 6/8 minutes on each side.
Transfer to a warm plate, cover with kitchen foil and leave to rest for 10 minutes then slice it.
In a large bowl whisk together the yoghurt, vinegar and mustard and season to taste; add the potatoes, apples and onions, add some oil and toss gently to coat.
Divide the salads and serve with the chicken.
If you prefer not to cook the onion but find the onion taste a bit strong just cut the onions into slices and leave it to soak in cold water into a bowl for about one hour. This will reduce the intensity of a raw onion.