Peel the potatoes and cut them into chunks (not too small), then blanch them in lightly salted water for about 12 minutes (or until they are tender when pierced with a fork). Drain them under cold running water and place in a bowl.

Place 4 eggs in a saucepan with cold water and cook for 20 minutes. Then cool them under running water, peel them, and add them to the potatoes.

Cut the chicken into bite-sized pieces and place them in another bowl. Add the strained lemon juice, salt, pepper, turmeric, and paprika; mix well and let marinate for about 30 minutes.

After the marinating time, drain the chicken and grill it on a hot griddle. Once cooked, add it to the bowl with the potatoes. Dress with a bit of olive oil, garlic oil, mayonnaise, some chopped parsley and basil, and adjust the salt and pepper. Let it rest in the fridge for a couple of hours... And voilà, our fresh and appetizing dinner is ready.