Chicken curry salad

Name: Chicken curry salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Chicken fillets (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 150 g frozen peas; 2 can(s) (each 314 ml) Mandarin Oranges; 400 g Romaine lettuce hearts; 200 g Salad cream (16 % fat); 150 g Whole milk yoghurt; 1-2 TABLESPOONS hot curry powder; 50 g roasted, salted peanut kernels

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Chicken fillets (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
150 g frozen peas
2 can(s) (each 314 ml) Mandarin Oranges
400 g Romaine lettuce hearts
200 g Salad cream (16 % fat)
150 g Whole milk yoghurt
1-2 TABLESPOONS hot curry powder
50 g roasted, salted peanut kernels

Directions

1
Wash the chicken fillets, dab dry and season with salt and pepper. Heat the oil in a pan and fry the fillets in it on both sides over high heat for about 5 minutes until golden brown.
2
Cook for another 15 minutes at medium heat, turning occasionally. Remove the fillets and let them cool down for about 20 minutes. Meanwhile cook peas in boiling salted water for about 5 minutes. Drain, rinse with cold water and let drain.
3
Drain the mandarins, collecting the juice. Clean and wash the salad and cut into strips, except for 3-5 leaves for garnishing. Mix salad cream, yoghurt, 75 ml mandarin juice and curry.
4
Season with salt and pepper. Cut the chicken into slices. Mix salad strips, mandarins and peas with 3/4 of the sauce. Arrange on a plate with the lettuce leaves and the chicken slices.
5
Pour the remaining sauce over the chicken. Serve sprinkled with peanuts.