Salad with Chicken

Rating: 3.5714 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the pineapple curry dip:


Season chicken breast fillets with salt and cayenne pepper and dust very thinly with flour. Heat the oil and fry the fillets all around for about 4 min. Set the roasting pan aside, covered, and re-cook the fillets.

2. For the dip, mash drained pineapple with 3 tbsp pineapple juice. Stir in the remaining ingredients and season to taste.

3. rinse the lettuce, spin it dry and pluck it into small pieces. Clean the spring onions, rinse and cut into very fine rings, add to the leaf salad.

Roast cashews in hot oil in a frying pan until golden brown, drain and sprinkle with herb salt.

Stir the warm meat juice with Italian dressing and fold into the leaf salad, spread evenly on plates. Cut meat into slices, arrange around leaf salad. Sprinkle with the seeds.

Serve with pineapple dip.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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