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Danielle Bourgeois
Salad from the vegetable garden with chicken and cashew nuts
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Ingredients
- 2 tablespoon olive oil
- 500 gram chicken breast
- 75 gram cashew nut
- 150 gram mixed leaf lettuce
- 125 gram cherry / Christmas
- 1 cucumber
- 1 bunch radishes
- 200 gram root
- 2 tablespoon sweet chilli sauce for the dressing
- 2 tablespoon hotketchup for the dressing
- 1 teaspoon ketjapmarinademanis for the dressing
- 1 teaspoon soy sauce for the dressing
- 1 tablespoon lemon juice for the dressing
- 1 clove garlic for the dressing
- 1 tablespoon fresh coriander for the dressing
- 1 fresh ginger for the dressing
- 2 tablespoon peanut oil for the dressing
- 2 tablespoon sunflower oil for the dressing
Directions
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Heat the olive oil and fry the chicken strips until golden brown and cooked for 12-15 minutes.
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Roast the nuts in a dry hot frying pan and set aside.
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Mix the ingredients for the dressing. Spoon the warm chicken strips through the dressing and let cool.
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Divide the lettuce over 3 plates and place the to, cucumber, radish and carrot in a circle along the edge of the plate.
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Place the chicken with the dressing in the middle. Sprinkle the roasted nuts.
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Tasty with roasted pita bread or flat bread.
-
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Nutrition
560Calories
Sodium0% DV0g
Fat46% DV30g
Protein94% DV47g
Carbs7% DV22g
Fiber0% DV0g
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