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Janelle D.
Summer meal salad with chicken and melon
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Ingredients
Directions
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Season the chicken breasts with pepper and curry powder. Heat in a small wok or frying pan 1 tablespoon of oil and fry the chicken breast around golden brown and cooked in 15-20 minutes.
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Let the chicken fillet cool down and cut it into pieces. Slice the salad leaves somewhat smaller. With a melon drill, put the balls of flesh out of the melon.
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Cut the cress off. Peel one orange thick. Cut the wedges out of the fleece. Collect the juice. Press out the second.
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Stir in orange juice and corn oil a dressing and season to taste with salt and pepper. Mix everything just before serving. Give it baguette.
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Nutrition
365Calories
Sodium0% DV0g
Fat28% DV18g
Protein50% DV25g
Carbs8% DV23g
Fiber0% DV0g
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