Turkey cashew vegetable skillet
Clean peppers, zucchini and mushrooms and cut into bite-sized pieces. Spring onion cut into rings. Fry the meat with half of the oil in a coated pan until...
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Crispy Chicken Salad
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
361
Calories
7 g
Carbohydrates
35 g
Protein
19 g
Fat
Ingredients:
 | Cucumber (fresh) | ¼ (100 g) |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 4 (80 g) |
 | Olive oil | 2 Tablespoon |
 | Onion (fresh) | ¼ (25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Tablespoon |
 | Vinegar, spirit vinegar, white wine vinegar | 1 Teaspoon |
 | Almonds (chopped) | 1 Teaspoon |
 | Chicken breast, chicken breast fillet (organic quality) | 120 g |
 | Lamb's lettuce (fresh) | 80 g |
 | Dijon mustard | 1 Tablespoon |
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Preparation:
Step 1:
Cucumber and tomato wash and cut into small pieces. Wash and drain lettuce. Peel and finely dice the onion. Chop parsley.
Step 2:
Roast the almonds in a non-stick pan without oil until they smell delicious. Then mix with the chopped parsley in a bowl.
Step 3:
Cut the meat into strips, roll in the almond-herb breading and fry in a non-stick pan with half the oil and season with salt and pepper.
Step 4:
Mix the remaining oil, mustard, vinegar, salt and pepper and mix with the salad. Then spread the crispy chicken on it.
Macronutrient distribution:
The recipe Crispy Chicken Salad is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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