1. Ingredients: 1000 grams of potatoes, appropriate amount of vegetable soup, 3 tablespoons of vinegar, 1 teaspoon of curry sauce, 400 grams of chicken breast, 100 grams of red lentils, 100 grams of lettuce, 250 grams of cucumber, 1 minced coriander tablespoon, 100 ml of milk.

2. Wash the potatoes, put them into a large pot, add water to cover half of the potatoes, bring to a boil, cover and cook at low temperature for another 20 minutes. Decant off the hot water, add cold water, drain and cool. Then peel, slice, and plate.

3. Sprinkle vegetable soup, vinegar, curry paste, salt and sugar into potatoes and stir. Leave for 1 hour to absorb the flavor.

4. Wash the chicken breasts, fry each side in hot oil for 4 minutes, season, and slice into slices.

5. Boil the lentils in boiling salt water for 5 minutes, then remove and cool.

6. Wash the cucumber and cut into strips. Mix all ingredients with potatoes, stir in milk and vinegar, place on lettuce, season to taste.