Leek curry salad

Name: Leek curry salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Chicken filets; 1 TABLESPOON Oil; 400 g Leeks (leek); 75 g Cashew nuts; 100 g Skimmed milk yoghurt; 5 TABLESPOONS Salad cream (40% fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Curry; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Chicken filets
1 TABLESPOON Oil
400 g Leeks (leek)
75 g Cashew nuts
100 g Skimmed milk yoghurt
5 TABLESPOONS Salad cream (40% fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Curry
7-10 Tbsp Parsley

Directions

1
Wash the chicken fillets and pat them dry. Fry in hot oil while turning for about 10 minutes. Then cut into thin slices. Clean, wash and cut the leek into fine rings or strips.
2
Roast the cashew nuts in a pan without fat until golden brown. Remove. Mix yoghurt and salad cream. Season to taste with salt, pepper, sugar and curry. Carefully mix the chicken filet, leek, cashew nuts and sauce.
3
Serve garnished with parsley as desired.