Potato Salad with Arugula and Fried Chicken

For the potato salad with arugula and fried chicken, boil the potatoes until soft. Salt the chicken fillet, coarsely chop the pumpkin seeds and mix with some breadcrumbs.

Beat eggs with 1 pinch of chili spice, put some flour on a plate. Turn fillets in flour, eggs and pumpkin seed breading and bake in a pan with oil.

Meanwhile, mix creme fraiche, 2 tsp mustard, 1 tbsp liquid honey, 2 tbsp vinegar and whisk in 2 tbsp oil, season with salt and pepper.

Wash arugula, peel potatoes and cut into slices. Mix potatoes, arugula and dressing. Cut baked chicken fillets into slices.

Arrange salad in a bowl and place fillets on top.

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