Wash the potatoes and boil them in water for 15–20 minutes.

Wash the chicken, pat dry and fry in 1–2 tablespoons of hot oil for about 12 minutes, season with salt and pepper and remove from the pan.

Clean the beans then wash them and cook them in salted water for about 8 minutes.

Drain the beans, rinse and let everything cool down.

Wash, clean and thinly slice the cucumber and radishes.

Wash the parsley and radish leaves and shake dry.

Puree together with lemon juice, 2 tablespoons of oil and sour cream.

Possibly stir in 1–2 tablespoons of water, season with salt, pepper and sugar.

Mix the herb dressing with the potatoes and vegetables and season to taste.

Halve and core the avocado, remove the pulp from the skin and cut into slices.

Cut the meat into slices.

Arrange the potato salad in bowls and serve the chicken and avocado on top.