Spicy chicken salad

Name: Spicy chicken salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chicken filet; 4-5 Tbsp Walnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 1 piece(s) (approx. 10 g) Ginger Root; 2 Garlic cloves; 50 ml Vegetable broth (instant); 2-3 TABLESPOONS Lime juice; 1-2 TABLESPOONS Soy sauce; 1 (approx. 400 g) Rocket salad; 1 red and yellow peppers (approx. 200 g each); 200 g Mushrooms; 75 g Radish sprouts; 40 g Almond slivers; 7-10 Tbsp Slices of lime

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chicken filet
4-5 Tbsp Walnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
1 piece(s) (approx. 10 g) Ginger Root
2 Garlic cloves
50 ml Vegetable broth (instant)
2-3 TABLESPOONS Lime juice
1-2 TABLESPOONS Soy sauce
1 (approx. 400 g) Rocket salad
1 red and yellow peppers (approx. 200 g each)
200 g Mushrooms
75 g Radish sprouts
40 g Almond slivers
7-10 Tbsp Slices of lime

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat in it on both sides for 5-6 minutes at medium heat. Season with salt, pepper and chilli powder. Peel and finely chop the ginger and garlic. Add to the meat and fry. Remove meat from the pan and let it cool down. Deglaze frying fat with stock, lime juice and soy sauce, stir in the remaining oil and season to taste with salt, pepper and chilli powder. Leave to cool. Clean, wash and cut the salad into bite-sized pieces. Clean and wash the peppers and mushrooms. Peppers in strips, mushrooms in slices. Wash and drain the sprouts. Mix salad, bell pepper, mushrooms, sprouts and the vinaigrette. Cut the chicken filet into slices and arrange on a plate together with the salad. Roast the almonds in a pan without fat until golden brown. Allow to cool slightly and sprinkle over the salad. Serve garnished with slices of lime as desired
2
Small bowl: Pillivuyt
3
Salad servers: Sompex