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 %