Chicken cocktail

Name: Chicken cocktail
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen peas; 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 Head iceberg lettuce; 1 can(s) (314 ml, 175 g) Mandarin Oranges; 1 glass (580 ml, 320 g) Asparagus spears; 150 g Fresh cream; 2 TABLESPOONS mayonnaise; 1 TABLESPOON pickled peppercorns

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen peas
300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 Head iceberg lettuce
1 can(s) (314 ml, 175 g) Mandarin Oranges
1 glass (580 ml, 320 g) Asparagus spears
150 g Fresh cream
2 TABLESPOONS mayonnaise
1 TABLESPOON pickled peppercorns

Directions

1
Have the peas thawed. Season chicken filet with salt and pepper. Heat oil in a pan. Brown the meat all around and fry for about 15 minutes at medium heat. Take out and let cool down.
2
In the meantime, clean and wash the salad and cut into fine strips. Drain the mandarin oranges and collect the juice. Drain asparagus and cut into pieces. Stir crème fraîche, 2 tablespoons of mandarin juice and mayonnaise until smooth. Season to taste with salt. Stir in peppercorns. Cut the meat into slices. Carefully mix salad, tangerines, peas and asparagus and place in glass bowls. Arrange the meat on top.
3
Season to taste with salt. Stir in peppercorns. Cut the meat into slices. Carefully mix salad, tangerines, peas and asparagus and place in glass bowls. Arrange the meat on top. Spread the sauce over the meat and serve.
4
F: 23, KH: 19 g