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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
-
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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40 minMain dishlemon, garlic, ginger root, Red pepper, peanut oil, sunflower oil, soy sauce, ketjapmarinademanis, rib chop, crumbly potato, Kale, sambal oelek, fried onions,spicy kale with oriental pork chop
Nutrition
560Calories
Sodium0% DV0g
Fat46% DV30g
Protein94% DV47g
Carbs7% DV22g
Fiber0% DV0g
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