Cantaloupe salad with Asian chicken
very easy
60 mins
60 mins
Ingredients
- 1 piece(s) (about 20 g) Ginger
- 2 Garlic cloves
- 4 Sticks of lemongrass
- 4 Chicken filets (approx. 180 g each)
- 7-10 Tbsp salt, pepper
- 4 TABLESPOONS dry white wine
- 1⁄2 Cantaloupe melon
- 1 Lettuce
- 2 Shallots
- 2 Spring onions
- 2 small red chillies
- 7-10 Tbsp Juice of 1 lime
- 1 TABLESPOON liquid honey
- 2-3 TABLESPOONS Fish sauce
- 4 TABLESPOONS Oil
- 3 Stem(s) Mint
- 7-10 Tbsp Baking or parchment paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel ginger and garlic and cut into slices. Score lemongrass lengthwise, remove outer leaves, quarter stalks.
- 2
Wash the chicken fillets and dab dry. Season with salt and pepper. Place on a large piece of baking or parchment paper with ginger, garlic and lemongrass. Drizzle with white wine and wrap firmly in the paper.
- 3
Cook in a hot oven for about 40 minutes.
- 4
Deseed melon, cut into slices. Cut the flesh from the skin. Finely puree 1⁄4 with a hand blender, cut the rest into thin slices. Clean, wash, drain and roughly pluck the salad.
- 5
Peel the shallots. Clean and wash spring onions. Cut the chillies, remove seeds, wash. Cut shallots, spring onions and chili into fine rings. Whisk lime juice, 2 tablespoons water, honey, fish sauce, oil and melon puree.
- 6
Wash mint, shake dry, pluck off leaves and chop coarsely. Remove the chicken fillets from the baking paper and finely pluck them with two forks. Mix prepared salad ingredients with chicken and melon dressing.
- 7
Sprinkle with mint. With it: baguette.
Nutrition Facts
360 kcal
17 g
12 g
43 g
More Delicious Recipes
