Peel the potatoes (wash new potatoes only well and do not peel them) and cut into eighths. Place on a baking sheet lined with baking paper, drizzle with oil and sprinkle with coarse salt. Bake at 180 degrees for about 30 minutes. Clean the peppers and cut into not too small cubes. Cut the spring onions into small rings. Put both together with the drained corn in a larger baking dish or shallow bowl. Dice the chicken breasts and fry them until they turn brown. Arrange the chicken cubes and the potatoes on the vegetables. This is served with a sauce made from sour cream, pepper, salt, garlic and herbs, which anyone can drizzle over the salad as they wish. Possibly Mozzarella or feta pieces can also be added to the salad.
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