Iceberg Salad with Chicken


20m
Preparation/cooking time: ca. 20m

Servings
For 4 people


Nutritional Information

Contains 325 Kcal, 35g Protein, 10g Carbohydrates, 16g Fat


Ingredients

  • 4 tbsp. rapeseed oil
  • 1 tbsp. liquid honey
  • 4 tbsp. white balsamic vinegar
  • 25 g cress
  • salt and pepper to taste
  • 1 iceberg lettuce, cut into strips
  • 2 bunch radish, cut into sticks
  • 4 chicken breasts (approx. 140 g each)
  • 2 tbsp. red curry paste
  • clarified butter to fry

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Instructions

  • Place all sauce ingredients in a large bowl and mix well. Add the lettuce and radishes.
  • Spread the curry paste over the chicken. Heat the clarified butter in a large non-stick frying pan. Reduce the heat, add the chicken, and cook approx. 5 minutes on each side over medium heat. Remove, cut into pieces and serve with the salad.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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