Warm Potato and Chicken Salad

1.Preheat your oven to 220°C and bake the fries according to package instructions until golden brown and crispy, about 20-25 minutes.

2.While the fries are baking, place the sliced red onion in a small bowl with the apple cider vinegar and sugar, tossing to coat; let it pickle for at least 15 minutes.

3.Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken cubes, seasoning with smoked paprika, salt, and pepper. Sauté for 6-8 minutes until the chicken is cooked through and lightly browned.

4.In a large mixing bowl, combine the diced cucumber, the pickled onions (including the vinegar liquid), and the cooked chicken.

5.Add the hot, crispy fries to the bowl, drizzle with the 3 tbsp of extra virgin olive oil, and toss gently to combine so the heat from the fries slightly softens the cucumber.

6.Garnish with fresh parsley and serve immediately while the potatoes are still warm.