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🥗 Fruity Chicken Curry Salad

502 kcal · 30 min · 4 servings

Ingredients

• chicken breast cutlets 600 g
• salt pinch
• pepper, black ground pinch
• curry powder pinch
• oil 2 tbsp
• pineapple pieces from the can 200 g
• spring onions 1 bunch
• chives, fresh 10 g
• cherry tomatoes 250 g
• crème fraîche 200 g

Instructions

1. 1. Rinse the chicken cutlets under running water.
2. 2. Thoroughly dry the meat with a kitchen towel.
3. 3. Season the cutlets with salt, pepper, and curry powder.
4. 4. Heat oil in a frying pan.
5. 5. Fry the cutlets for about 4 minutes until golden brown.
6. 6. Remove the pan from the heat and let the meat cool down.
7. 7. Place the pineapple in a colander and catch the juice in a bowl.
8. 8. Rinse the spring onions and dry them.
9. 9. Remove the root ends of the spring onions.
10. 10. Slice the spring onions diagonally into thin rings.
11. 11. Rinse the chives and dry them.
12. 12. Cut the chives into small rings.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes into quarters.
15. 15. Cut the cooled chicken meat into small cubes.
16. 16. Whisk the crème fraîche with 3 tablespoons of the collected pineapple juice.
17. 17. Season the dressing with salt, pepper, and curry.
18. 18. Mix the chicken cubes, spring onions, tomatoes, and pineapple with the dressing.
19. 19. Let the salad marinate briefly.
20. 20. Garnish the finished salad with the chive rings.

Nutrition per serving

• kcal: 502
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 19 g