Cube the potatoes and parboil in salted water until you can pierce with a fork. Drain and leave to one side.
Finely slice cucumber and spring onion.
Season the breadcrumbs with paprika, chicken and onion seasoning.
Bash the chicken breasts so they are super thin, then coat in flour, chickpea water and the crumbs. Air fry for 25-30 mins at 200.
In a bowl mix together cottage cheese, mustard, garlic, pickle juice, sour creme, salt and pepper. Mix through the cucumber, spring onions and potatoes. Place in the fridge.
Serve with lots of lemon!
