Preparation time: 10 minutes
Cooking time: 17 minutes
 

Use firm-fleshed potatoes. Cook in boiling water a day in advance to save time. You can also buy pre-cooked sliced potatoes in the frozen foods section.

1. Preheat the oven to 180° C (350° F).
2. Cut the chicken into strips. Peel and thinly slice the onion. Heat the olive oil in a skillet and add the chicken and onion. Sauté over medium heat for about 5 minutes, stirring often with a wooden spoon.
3. Pour the mixture into a gratin dish and sprinkle with chopped parsley.
4. Arrange the cooked potato slices on top.
5. Remove the rind from the Bresse blue cheese, cut into strips and place over the potatoes. Cook in the oven for about 12 minutes.
6. Meanwhile, wash and dry the mesclun and place in a salad bowl with the peeled chopped shallot.
7. In a separate bowl combine the lemon juice, yogurt and 1 Tbsp. water. Season with salt and pepper and dress the salad.
8. Serve the gratin immediately with the salad.