Chicken breast with warm potato salad

Steps

1. Boil the potatoes in salted water for 15–20 minutes, then slice while warm.
2. Toss them with the olive oil, finely chopped onion, a spoonful of mustard, salt, pepper and a splash of vinegar.
3. Season the chicken breast and pan-fry for 5–6 minutes per side, then slice.
4. Serve the chicken on the warm potato salad with sliced cucumber.