Tropical Chicken Salad

1hr 30m
Preparation/cooking time: ca. 30m + Marinate: ca. 60m

For 4 people

Nutritional Information

Contains 353 Kcal


  • 1 tbsp. turmeric
  • 1 tbsp. paprika
  • 1 tbsp. fennel seeds
  • 1 tsp. cinnamon
  • 2 tsp. ground cardamom
  • 1 tsp. coarse raw sugar
  • 2 tbsp. peanut oil
  • 1 tbsp. rum
  • 500 g chicken breasts, cut across into 1-cm-wide strips
  • 0.5 tsp. salt
  • oil to fry
  • 250 g celery, cut into 5-mm-thick slices
  • 0.5 charentais melon, cut into pieces
  • 1 lime, use only the juice
  • 4 tbsp. sunflower oil
  • 2 cm ginger, finely grated
  • salt and pepper to taste

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  • Mix the turmeric and remaining ingredients with the cane sugar. Set aside 1 tbsp in a bowl. Mix the oil and rum into the remaining spice mixture. Add the meat, combine, leave to marinade in the fridge for approx. 1 hour.
  • Heat the oil in a non-stick frying pan. Fry the chicken in batches over a medium heat for about 5 mins. on each side, remove, salt. Add a little oil if necessary. Add the celery, stir fry for approx. 3 mins., then remove.
  • Combine the lime juice, oil and ginger with the reserved spice mixture. Add the chicken, celery and melon, mix, season.

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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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