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🥗 Colorful Salad with Fried Chicken Breast

485 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• pepper
• curry
• 0.5 tsp ghee
• 1 small head lettuce
• 2 cooked red beets
• 1 avocado
• 2 Granny Smith apples
• 0.5 bunch parsley
• 5 tbsp rapeseed oil
• 2 tsp curry
• 1 acacia honey
• 2 balsamic vinegar

Instructions

1. 1. Season the chicken breast with pepper and curry powder.
2. 2. Heat some clarified butter in a pan.
3. 3. Fry the meat over high heat until browned on all sides.
4. 4. Reduce the heat.
5. 5. Let the meat finish cooking in the pan.
6. 6. Wash the salad leaves.
7. 7. Dry the leaves thoroughly.
8. 8. Tear the greens into bite-sized pieces.
9. 9. Cut the beetroot in half.
10. 10. Grate the beetroot finely.
11. 11. Peel the avocado.
12. 12. Remove the pit of the avocado.
13. 13. Cut the flesh of the avocado into small cubes.
14. 14. Wash the apples thoroughly.
15. 15. Remove the core of the apples.
16. 16. Halve the apples.
17. 17. Grate the apples finely.
18. 18. Add all prepared ingredients to a large bowl.
19. 19. Wash the parsley.
20. 20. Shake off excess water from the parsley.
21. 21. Carefully pick the parsley leaves off the stems.
22. 22. Mix oil, curry powder, honey, and vinegar in a small bowl.
23. 23. Whisk the mixture vigorously with a whisk.
24. 24. Stir until a creamy dressing forms.
25. 25. Slice the cooked chicken breast into thin strips.
26. 26. Add the chicken strips to the salad.
27. 27. Toss the salad well.
28. 28. Pour the vinaigrette over the salad.
29. 29. Sprinkle the salad with the fresh parsley.
30. 30. Serve the salad.

Nutrition per serving

• kcal: 485
• Protein: 34 g · Fett/Fat: 37 g · Carbs: 16 g