Potato salad with beets and chicken

Clean the potatoes, peel and cut into parts. Cook the parts until done in little water with salt in 10-12 min. Peel the beets and cut into small parts.

Beat the dressing in a large bowl of oil, vinegar and sugar. Add pepper and salt to taste. Cut the pickles into slices.

Fry the bacon crisply in a dry frying pan and drain on kitchen paper. Cut the chicken fillet into cubes.

Bake in the shortening with oil the chicken fillet in 5 minutes until done. Drain the potatoes and mix directly with the dressing, beets and chicken cubes. Allow to cool slightly.

Spread the lettuce melange over the plates and scoop the potato salad. Break the bacon into pieces and spread with the pickle over the salad.