Greek chicken skewers with baby salad

Name: Greek chicken skewers with baby salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 g minicrills; 2 Scale Greek spiced chicken fillets scale a 5 sticks; 3 el traditional olive oil; 30 g fresh parsley bag of 30 g; 150 g Greek yoghurt; 1 bush celery; 200 g olives with canned anchovies; 200 g white cheese cubes

Greek chicken skewers with a salad of celery, baby potatoes, olive white cheese, Greek yogurt and fresh parsley.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Cook the potatoes for 5-6 minutes until done and drain in a heated oven. Spoon the chicken skewers with the oil into a bowl. Heat the grill pan and toast the chicken skewers in brown and cooked until 7-8 min.
In the meantime, cut the parsley. Stir in a bowl the yogurt with the oil and half of the parsley into a sauce. Season to taste with pepper and salt. Cut celery into pieces and halve the olives.
Scoop the baby potatoes, celery, olives and cheese cubes into the yoghurt dressing. Divide the baby salad over the plates. Place the chicken fillets next to it. Sprinkle the rest of the parsley over it.