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🥗 Tropical Papaya Chicken Salad with Cashews

482 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 2 tbsp rapeseed oil
• 150 g lamb's lettuce
• 150 g Lollo Rosso
• 100 g radicchio
• 100 g snow peas
• 1 papaya
• 200 g Lollo bionda
• 5 tbsp olive oil
• 2 tbsp white wine vinegar
• 0.5 lemon (squeezed)
• salt
• pepper
• 2 sprigs mint (leaves)
• 100 g cashew nuts

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Remove any small sinews from the meat.
4. 4. Cut the chicken into thin strips.
5. 5. Season the meat strips with salt and pepper.
6. 6. Heat oil in a large frying pan.
7. 7. Fry the chicken for about 5 minutes until golden brown over medium-high heat.
8. 8. Remove the chicken from the pan and place it on a plate.
9. 9. Wash the salad leaves under cold water.
10. 10. Spin the salad dry using a salad spinner.
11. 11. Remove tough stems and any impurities from the salad.
12. 12. Tear the salad into bite-sized pieces.
13. 13. Peel the papaya completely.
14. 14. Remove the seeds from the fruit flesh.
15. 15. Cut the papaya into wedges about 2 centimeters in size.
16. 16. Wash the fresh mint under cold water.
17. 17. Shake the mint dry to remove excess water.
18. 18. Pluck the mint leaves from the stems.
19. 19. Mix the mint leaves with the remaining ingredients for the dressing.
20. 20. Gently fold the dressing into the salad.
21. 21. Arrange the seasoned salad on a serving plate.
22. 22. Top the salad with the papaya wedges.
23. 23. Place the fried chicken strips on top.
24. 24. Finally, sprinkle the dish with roasted cashew nuts.

Nutrition per serving

• kcal: 482
• Protein: 33 g · Fett/Fat: 31 g · Carbs: 19 g