Asian salad with chicken breast strips and peanuts

Asian salad with chicken breast strips and peanuts

Ingredients

  • ½ iceberg lettuce
  • ½ cucumber
  • 1 bell pepper
  • 3 carrots
  • 6 tbsp. shop-bought celery salad
  • 2 tbsp. oil
  • 2 chicken breast fillets, weighing approx. 175 g each
  • ½ tsp. sweet paprika
  • Salt and pepper
  • For the dressing:
  • 3 tbsp. oil (peanut oil)
  • 2 tbsp. lime juice
  • 2 tbsp. soy sauce
  • 1 piece of ginger
  • Salt and pepper
  • For the garnish:
  • 60 g peanuts, roasted and salted
  • 1 handful of small lemon balm leaves

Preparation:

1. Wash the iceberg lettuce, cucumber and bell pepper and chop finely; peel and grate the carrots. Put all these ingredients into a large bowl and add the celery salad.

2. Cut the chicken breast cross-wise into strips, add salt and pepper and dust with paprika.

3. Heat the oil in a pan and fry the meat strips for about 3 min until done. Drain the chicken breast strips on a kitchen towel.

4. For the dressing oil, stir lime juice and soy sauce together in a small bowl. Peel the ginger, chop finely and add. Season with salt and pepper.

5. Divide the salad onto 4 plates and pour the dressing over it.

6. Sprinkle the peanuts on the salad and serve garnished with lemon balm.

 

Nutritions

  • Carbs
  • 10 g
  • 4 %
  • Fats
  • 28 g
  • 40 %
  • Protein
  • 28 g
  • 56 %
  • Kcal
  • 400
  • 20 %
  • Sat. fat
  • 4 g
  • 20 %

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