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🍽️ Fruity Chicken Salad

611 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet
• salt
• pepper
• 5 tbsp olive oil
• 30 g unsalted macadamia nuts
• 1 bunch spring onions
• 1 large carrot
• 175 g seedless grapes (preferably light or red)
• 1 tbsp Madras curry powder
• 1 lemon
• 3 romaine lettuce hearts
• 50 g mango chutney (2 tbsp)

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the fillet with salt and pepper.
4. 4. Heat one-third of the oil in a pan.
5. 5. Fry the fillet for 3 to 4 minutes on each side.
6. 6. Pour enough water into the pan to cover the bottom.
7. 7. Let the meat cook covered for 4 to 5 minutes over medium heat.
8. 8. Add a little more water if necessary.
9. 9. Remove the chicken fillet from the pan.
10. 10. Let the meat cool down.
11. 11. Cut the cooled fillet into small cubes.
12. 12. Roughly chop the macadamia nuts.
13. 13. Toast the nuts in a pan without fat until light brown over medium heat.
14. 14. Remove the nuts from the pan.
15. 15. Let the nuts cool down.
16. 16. Clean the spring onions and wash them.
17. 17. Cut the spring onions into very fine rings.
18. 18. Peel the carrot.
19. 19. Cut the carrot into very fine strips or grate it.
20. 20. Wash the grapes.
21. 21. Pat the grapes dry.
22. 22. Remove the grapes from the stems.
23. 23. Halve the grapes.
24. 24. Heat 1/2 tablespoon of oil in a small pan.
25. 25. Sauté the curry powder briefly in the hot oil.
26. 26. Remove the pan from the heat.
27. 27. Stir the remaining oil into the curry mixture.
28. 28. Squeeze the lemon.
29. 29. Measure out 2 tablespoons of lemon juice.
30. 30. Puree the lemon juice, salt, pepper, and mango chutney briefly with a hand blender.
31. 31. Stir the curry oil mixture into the sauce.
32. 32. Mix the chicken fillet, nuts, onions, carrot, and grapes with half of the sauce.
33. 33. Let the salad marinate for 15 minutes.
34. 34. Clean the salad greens.
35. 35. Wash the salad greens whole.
36. 36. Let the salad drain well in a sieve.
37. 37. Cut the salad into wedges.
38. 38. Arrange the salad on plates.
39. 39. Drizzle the remaining sauce over the salad.
40. 40. Place the fruity chicken salad on top of the greens.

Nutrition per serving

• kcal: 611
• Protein: 34 g · Fett/Fat: 37 g · Carbs: 30 g