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🍽️ Curry Chicken Salad

279 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 1 tbsp curry powder
• 1 tbsp sesame oil
• 4 ripe peaches
• 3 stalks celery
• 2 tbsp neutral oil
• salt
• 100 g crème fraîche
• 100 g salad mayonnaise
• 1 tbsp medium-sharp mustard
• 1 tbsp curry powder
• salt

Instructions

1. 1. Rinse the chicken under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Mix the chicken strips with the curry powder and sesame oil.
5. 5. Cover the bowl.
6. 6. Let the meat marinate for 15 minutes.
7. 7. Pour boiling water over the peaches.
8. 8. Shock the fruits immediately with cold water.
9. 9. Remove the skin from the peaches.
10. 10. Cut the fruits in half.
11. 11. Remove the pits.
12. 12. Dice the peach halves into small pieces.
13. 13. Trim the celery.
14. 14. Wash the celery.
15. 15. Slice the celery into thin rounds.
16. 16. Heat one tablespoon of oil in a pan.
17. 17. Fry half of the chicken until golden brown over medium heat.
18. 18. Remove the meat from the pan.
19. 19. Heat the second tablespoon of oil in the same pan.
20. 20. Fry the remaining half of the chicken until golden brown over medium heat.
21. 21. Season the meat with salt.
22. 22. Let the meat cool down.
23. 23. Whisk the crème fraîche with the salad mayonnaise.
24. 24. Add the mustard and the curry powder.
25. 25. Mix the mixture well.
26. 26. Add the diced peaches.
27. 27. Add the cooled chicken strips.
28. 28. Add the celery.
29. 29. Mix everything gently.
30. 30. Season the dressing with salt to taste.

Nutrition per serving

• kcal: 279
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 11 g