(Roasted chicken salad - Our recipe)

2 roast chickens
400 g (14 oz) thumbnail-size cherry tomatoes
1 kg (2 1/4 lb) potatoes
8 tablespoons mayonnaise
8 tablespoons dried chives
8 tablespoons olive oil
salt

Time:
preparation: 45 minutes
cooking: 20 minutes (for potatoes)
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Steam potatoes and let them cool.
Bone the two chickens after taking away the skin. The operation shouldn't be difficult. Cut the meat into little pieces.
Wash the tomatoes, dry them and cut each one into two halves.
Peel the potatoes and cube them.
Combine all these ingredients with dried chives in a large bowl and season with salt and olive oil. Add mayonnaise and stir gently.
Let chill at least 2 hours before serving but bring back to room temperature to serve.