Chicken carpaccio on grated salad with peanut sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the chicken filet, dab dry and cut in half. Heat 1-2 tablespoons of oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper, remove from the pan and allow to cool

2. 2

   Peel and finely chop the shallot and garlic. Heat 1 tablespoon of oil in a frying pan and sauté the shallot and garlic. Add peanut cream and melt in it while stirring. Add 125-150 ml water and stir until a smooth sauce is formed. Season to taste with soy sauce, 1 tablespoon lemon juice, Sambal Oelek and about 1/2 teaspoon sugar. Let the sauce cool down, stirring from time to time

3. 3

   Peel carrots. Wash and drain the cucumber. Chop carrot and cucumber into fine sticks. Clean and wash spring onions and cut them into diagonal thin rolls. Clean and wash the salad and remove 4-8 beautiful leaves and distribute them on 4 plates. Cut the rest of the salad into strips. Coarsely chop the peanuts. Cut chicken fillets into thin slices

4. 4

   Mix 3 tablespoons lemon juice, salt, pepper and approx. 1/2 teaspoon sugar. Fold in 2-3 tablespoons of oil. Mix the lettuce strips, spring onions, carrot and cucumber sticks with the lemon marinade. Distribute the lettuce in the salad leaves, arrange chicken slices on top and add some peanut sauce. Add the rest of the peanut sauce

Nutrition Facts

KCAL
300 kcal

CARBS
10 g

FATS
19 g

PROTEINS
23 g