Chicken nuggets with tomato dip and salad
easy
50 mins
50 mins
Ingredients
- 2 Onions
- 1 Garlic clove
- 10 g Butter or margarine
- 1/2 package (250 g) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1 TEASPOON Curry
- 1 small lettuce
- 1 collar Radishes
- 250 g Cucumber
- 1 can(s) (425 ml) Vegetable corn
- 5-6 Tbsp White wine vinegar
- 7-10 Tbsp white pepper
- 6 TABLESPOONS Oil
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 1/2 potty Thyme
- 500 g Chicken filet
- 2-3 TABLESPOONS Flour
Directions
- 1
Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Heat the fat in a pot, fry the garlic and half of the onions in it until translucent and deglaze with chunky tomatoes.
- 2
Boil up the sauce and season with salt, cayenne pepper and curry. Simmer for 2-3 minutes and let cool off. Clean, wash and drain the salad. Cut all but 4 nice, small leaves into strips.
- 3
Clean and wash the radishes, dab dry and cut into slices, except for 4 pieces for garnishing. Wash the cucumber, possibly notch it lengthwise and cut into slices (flowers). Drain the corn and mix with the remaining salad ingredients.
- 4
Mix vinegar, salt, pepper and remaining onions. Add 2 tablespoons of oil. Pour the vinaigrette over the salad. Parsley, chives and T
- 5
Wash the chicken filets, dab them dry and cut them into large cubes. Turn first in herbs then in flour. Heat the rest of the oil in a pan and fry the chicken cubes, turning them until golden brown.
- 6
Spread tomato dip into the small lettuce leaves and serve with the remaining lettuce and chicken nuggets on plates garnished with parsley.
Nutrition Facts
400 kcal
19 g
21 g
33 g
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