Salad from the vegetable garden with chicken and cashew nuts

Name: salad from the vegetable garden with chicken and cashew nuts
Total time: 30 min
Yield: 3
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

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

Heat the olive oil and fry the chicken strips until golden brown and cooked for 12-15 minutes.
Roast the nuts in a dry hot frying pan and set aside.
Mix the ingredients for the dressing. Spoon the warm chicken strips through the dressing and let cool.
Divide the lettuce over 3 plates and place the to, cucumber, radish and carrot in a circle along the edge of the plate.
Place the chicken with the dressing in the middle. Sprinkle the roasted nuts.
Tasty with roasted pita bread or flat bread.