Kidney Recipe-Lemon Chicken and Potato Salad

Today I have a delicious chicken salad kidney recipe for you – this provides you with kidney beneficial protein and alkalising benefits.

Ingredients

250g green beans

400g peeled kipfler potatoes

400g chicken tenderloins or breast

1/2 red onion, cut into wedges

1/3 cup natural plain yoghurt

2 tsp olive oil

1 garlic clove, crushed

3 tsp sumac

2 tbs fresh lemon juice

1 tbs pistachio kernels, chopped

1 cup mint leaves, fresh

Directions

Mix the oil, garlic, lemon juice, and 1 teaspoon of sumac in a bowl. Then put in the chicken to coat evenly. You may also like to place this bowl in the fridge for 15 minutes to let the flavours infuse.

In boiling water, cook the potatoes for 10 minutes; in the last 3 minutes add the beans for cooking. Once all is cooked to your liking, take off the heat immediately, drain, then run under cold water to take out the heat, and then drain again.

Grab another bowl and place the sumac and yoghurt within. Stir.

Cut the potatoes into inch thick slices , place them in the bowl, and then add the onion, mint, and beans.

Season to taste. Mix gently.

Heat a cooking grill and cook the chicken for 3 minutes each side .

Serve on plates and top with yoghurt mixture and pistachio nuts.