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🥗 Chicken Salad with Peanuts

480 kcal · 30 min · 4 servings

Ingredients

• oil 5 tbsp
• bell pepper 1 tsp
• thyme, ground 0.5 tsp
• salt 1 tbsp
• pepper, black ground pinch
• chicken breast fillets 600 g
• salad cucumbers 1 pc.
• bell pepper, yellow 2 pc.
• salad mix 250 g
• peanuts 6 tbsp
• vinegar 2 tbsp
• mustard 1 tsp

Instructions

1. 1. Mix 2 tablespoons of oil with paprika powder, thyme, salt, and pepper in a bowl.
2. 2. Rinse the chicken breasts and pat them dry with kitchen paper.
3. 3. Turn the chicken breasts in the marinade until they are completely covered.
4. 4. Rinse the cucumber and cut off the ends.
5. 5. Halve the cucumber lengthwise and slice it diagonally.
6. 6. Wash the pepper and halve it.
7. 7. Remove the stem and seeds from the pepper.
8. 8. Cut the pepper into strips.
9. 9. Rinse the salad and dry it in a salad spinner.
10. 10. Heat a pan over medium to high heat.
11. 11. Roast the peanuts in the pan for 2 to 3 minutes.
12. 12. Transfer the roasted peanuts to a plate.
13. 13. Heat 1 tablespoon of oil in the same pan.
14. 14. Fry the chicken breasts for about 4 minutes until golden brown.
15. 15. Reduce the heat and let the chicken rest covered for approx. 10 minutes.
16. 16. Mix vinegar, mustard, and 2 tablespoons of oil in a bowl.
17. 17. Season the dressing with salt and pepper.
18. 18. Mix the salad, cucumber, and pepper with the dressing.
19. 19. Slice the chicken breasts.
20. 20. Arrange the salad on plates.
21. 21. Place the chicken slices on the salad.
22. 22. Sprinkle the salad with the roasted peanuts.

Nutrition per serving

• kcal: 480
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 18 g