Chicken salad with cucumber and coconut dressing

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4.1 7
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 600 g Chicken filet
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp ground cumin
  • 3 TABLESPOONS Soy sauce
  • 1 Cucumber
  • 2 small red chillies
  • 1⁄2 Federation Coriander
  • 1 can(s) (165 ml) unsweetened coconut milk
  • 7-10 Tbsp Juice of 1 lime
  • 1 TABLESPOON Sesame
  • 1 Bed of red shiso cress (alternatively normal cress)

Directions

  1. 1

    Wash the meat, dab dry and cut into slices. Heat the oil in a large frying pan. Sauté the meat in it in portions for about 5 minutes while turning, season with salt and pepper. Deglaze with soy sauce. Set aside and allow to cool.

  2. 2

    Clean and peel the cucumber. Quarter lengthwise, then cut into small pieces. Clean chillies, cut lengthwise, remove seeds, wash and cut into rings. Wash the coriander, shake dry and pluck the leaves from the stalks. Mix meat, cucumber, chilli and coriander.

  3. 3

    Cream coconut milk and lime juice with a hand blender, season with salt, pepper, 1 pinch of sugar and cumin. Arrange the salad in bowls, drizzle with the coconut dressing. Sprinkle with sesame seeds. Cut cress from the bed and sprinkle over it.

Nutrition Facts

KCAL
370 kcal
CARBS
4 g
FATS
22 g
PROTEINS
36 g