Chicken curry salad with peanuts

Name: Chicken curry salad with peanuts
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 600 g); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g frozen peas; 1 can(s) (314 ml) Tangerines; 2 heads of green salad or 6 romaine lettuce hearts; 5-6 tablespoons (approx. 200 g) light salad cream; 150 g Whole milk yoghurt; 3-4 Tbsp Curry; 50 g salted peanuts

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 600 g)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g frozen peas
1 can(s) (314 ml) Tangerines
2 heads of green salad or 6 romaine lettuce hearts
5-6 tablespoons (approx. 200 g) light salad cream
150 g Whole milk yoghurt
3-4 Tbsp Curry
50 g salted peanuts

Directions

1
Wash the fillets, dab dry. Fry in hot oil for 5-7 minutes on each side. Season with salt and pepper. Let them cool down
2
Stew the peas in little boiling salted water covered with a lid for about 3 minutes, drain and let them cool down. Drain the mandarins, collect the juice. Clean, wash and finely chop the salad, except for a little bit
3
Mix salad cream, yoghurt, 5-6 tablespoons of juice and curry. Season to taste. Mix 3/4 of it with mandarins, peas and salad strips. Arrange on salad leaves. Cut the chicken into slices and place on top. Spread the rest of the sauce over it. Sprinkle with peanuts
4
Drink: cool juice spritzer or cider