Chicken-rice salad with pineapple

Name: Chicken-rice salad with pineapple
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp salt, white pepper; 1 (30 g) peeled onion; 80 g Turkey escalope; 1 tsp (5 g) Oil; 1 TABLESPOON Soy sauce; 150 g cleaned red pepper; 100 g Peeled or sliced pineapple (tinned; no added sugar); 7-10 Tbsp lettuce leaf and cress

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp salt, white pepper
1 (30 g) peeled onion
80 g Turkey escalope
1 tsp (5 g) Oil
1 TABLESPOON Soy sauce
150 g cleaned red pepper
100 g Peeled or sliced pineapple (tinned; no added sugar)
7-10 Tbsp lettuce leaf and cress

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for 15-20 minutes
2
Finely chop the onion. Wash the meat and pat dry with kitchen paper. Cut meat into strips. Heat oil in a coated pan. Fry the meat for 2-3 minutes. Season with salt and pepper, remove and set aside. Sauté the onion in the frying fat. Stir in soy sauce and 1 tbsp. water
3
Let the rice cool down. Wash and chop the peppers. Cut pineapple into pieces
4
Mix rice, turkey, peppers and pineapple with soy marinade. Season to taste with pepper and salt if necessary. Rinse lettuce leaf and cress. Arrange the rice salad on the lettuce leaf and sprinkle with cress