Mixed Leaf Salad with Walnuts and Chicken
Ingredients
- Ingredients
- 4 Chicken breasts
- 200 grams mixed Lettuce (such as field, oak leaf, frisee lettuce)
- 1 Cucumber
- 1 Zucchini
- 1 yellow Bell pepper
- 1 red Bell pepper
- 2 carrots
- 60 grams button Mushroom
- 2 Tbsps Peanut oil
- 1 Tbsp Peanut paste
- 100 milliliters Chicken broth
- Juice of half lemons
- 50 grams Walnut (coarsely chopped)
- salt
- cayenne pepper
Preparation steps
Rinse chicken breasts, pat dry and cut into strips.
Rinse lettuce leaves, trim and if necessary tear into bite-sized pieces.
Rinse cucumber and cut diagonally into slices.
Rinse zucchini, trim and cut or slice lengthwise into thin slices.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
Rinse carrots and slice into strips.
Trim mushrooms and cut into slices.
Heat oil in a pan and fry zucchini. Remove zucchini from the pan, add chicken breasts to the pan, fry for 2-3 minutes on each side until golden brown and remove from the pan. Add peanut paste to the pan and briefly fry. Deglaze the pan with the broth, boil, reduce heat and and let simmer. Remove the pan from from heat and season with lemon juice, salt and cayenne pepper.
Arrange lettuce, prepared vegetables and mushrooms on plates. Place chicken on salad, sprinkle with walnuts and serve drizzled with the sauce.
