Potato-chicken-vegetable dish with nut salad

Name: potato-chicken-vegetable dish with nut salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 el sunflower oil; 600 g baking potatoes coolers; 400 g chicken noodle strips; 800 g mushroom stir fry mix; 150 g lamb's lettuce; 3 el salad dressing yogurt; 40 g salad nut mix bag; 200 g dairy spread chives light

Stir-fried chicken, champingons and potatoes with cream sauce from the wok served with lamb's lettuce.

Ingredients

3 el sunflower oil
600 g baking potatoes coolers
400 g chicken noodle strips
800 g mushroom stir fry mix

150 g lamb's lettuce
3 el salad dressing yogurt
40 g salad nut mix bag
200 g dairy spread chives light

Directions

Heat the oil in a frying pan and fry the potatoes in 10 min. Golden brown and done.
In the meantime, heat the rest of the oil in a stir frying pan the chicken 3 min. Add the stir fry mix and stir fry for another 4 minutes.
Meanwhile, mix the lettuce with the dressing. Garnish with the nut mix and season with pepper.
Spoon the potatoes, the chicken-vegetable mixture and the cream cheese together. Serve with the nut salad.