Peel the potatoes (keep the different types apart), cut them into cubes and boil them in salted water until they are “al dente”. Allow to cool. Please note! - The sweet potatoes cook quicker than the firm-boiling potatoes!

Cut the asparagus into oblique strips, fry in a little olive oil until “al dente”. Let these cool too.

Cut the Chicken fillet with garden herbs into strips.

Cut the red onion into half-moon shapes.

For the vinaigrette: mix the orange juice with the olive oil. Season with pepper and salt.

Mix everything together and season.

Finish with cut chives.