Chicken Breast with Baby Potato Salad

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side.
• Meanwhile, finely chop the onion (see Tip).
• Reduce the heat and fry the chicken for 4 - 5 more minutes, or until done.

Tip: the onion will be served raw, but you can also fry it with the chicken instead if preferred.

• Drain the corn and halve the mini Roma tomatoes. Finely dice the cucumber.
• In a large salad bowl, combine the mayonnaise with the white balsamic vinegar and the Italian herbs.
• Transfer the potatoes, cucumber, tomatoes, onion and corn to the bowl, then toss well to combine with the dressing. Season to taste with salt and pepper.