Crispy pepper chicken on lukewarm potato avocado salad. A simple and hearty summer dinner.

W Have you ever tasted that potatoes and avocados would work wonderfully together? In this delicious, lukewarm potato-avocado salad, for example, they are a real dream team. The hearty salad with the spicy dressing is fixed and comes with a handful of ingredients and without Mayo. Perfect for warm summer days, where you want to enjoy a really delicious (evening) food beyond green salad! And the best accompaniment to light potato salad? A quick, crunchy, crispy chili chicken from the hot air deep fryer (or a little longer from the oven).

That's a fantastic opportunity to use a different piece of chicken than that popular fillet. Chicken thighs are made fast, are nice and crispy on the outside and stay wonderfully juicy inside. If you have not dared to do it yet, you should give it a try. Because the thighs are also (especially in Bioware) still a good deal cheaper than Hüherbrustfilet. And if you're vegetarian or vegan, of course, there's nothing wrong with making some more potato-avocado salad and simply cleaning it up as a main meal.

Speaking of cleaning: the school may use the potatoes for the salad Incidentally, very happy to stay tuned. This looks nice, saves a lot of time (no peeling) and also keeps the nutrients that sit right under the shell, much better.

Have it yummy!

PS: If you're in the mood for summer salad, there are many more tasty recipes.

Cheesey peppers on lukewarm potato and avocado salad | GourmetGuerilla.comCheesey peppers on lukewarm potato and avocado salad GourmetGuerilla.de

The recipe for crispy peppers - Chicken on lukewarm potato avocado salad

And so it goes :

Mix the soft butter with paprika powder and salt and rub in the chicken pieces all around. Roast the chicken pieces for 15-18 minutes at 180 degrees in the scented deep fryer (I have this model *) until the skin is beautiful brown and crisp. Alternatively, bake in the oven for 25-30 minutes.

Boil the potatoes until they are cooked. Drain and quench with cold water. Let it evaporate for a short time. Then halve - still warm - or quarter (for larger potatoes).

Cut the avocado lengthwise, remove the core and lift the flesh out of the shell with a large spoon. Dice the avocado roughly.

Pour the potatoes into a large bowl and add avocado, rocket, onions and cherry tomatoes.

Made from olive oil, red wine vinegar, lime juice, maple syrup, hot sauce and garlic Stir dressing. Season with salt and pepper. Pour the dressing over the salad and mix the ingredients briefly and gently.

Serve the lukewarm avocado and potato salad on plates and place the crispy chicken on top.Of course, that does not cost you a cent extra. And I get a few cents from amazon through qualified sales as support for the blog work. Thank you for making that possible!