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Potato-chicken-vegetable dish with nut salad
 
 
4 ServingsPTM15 min

Potato-chicken-vegetable dish with nut salad


Stir-fried chicken, champingons and potatoes with cream sauce from the wok served with lamb's lettuce.

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Directions

  1. Heat the oil in a frying pan and fry the potatoes in 10 min. Golden brown and done.
  2. In the meantime, heat the rest of the oil in a stir frying pan the chicken 3 min. Add the stir fry mix and stir fry for another 4 minutes.
  3. Meanwhile, mix the lettuce with the dressing. Garnish with the nut mix and season with pepper.
  4. Spoon the potatoes, the chicken-vegetable mixture and the cream cheese together. Serve with the nut salad.


Nutrition

630Calories
Sodium23% DV550mg
Fat52% DV34g
Protein68% DV34g
Carbs14% DV43g
Fiber32% DV8g

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