Curry salad with chicken strips and pumpkin wedges

Ingredients for 4 servings:

• 600 g chicken fillet(s), cut into strips
• 250 g cherry tomatoes
• ½ m.-sized cucumber(s)
• 100 g soy sprouts
• 1 m.-large onion(s), red
• 1 can of corn
• 1 can pineapple chunks, unsweetened
• ¼ m.-large iceberg lettuce
• 1 bunch of chives
• 1 kg pumpkin(s) (e.g. Hokkaido), cut into wedges
• 200 g sour cream, reduced fat
• 1 cup of yogurt (0.1% fat)
• 6 tbsp vinegar (e.g. rice vinegar)
• 2 tbsp honey
• salt and pepper
• turmeric
• lots of curry powder
• e.g. rapeseed oil
• Paprika powder
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fruity, light salad – low in calories and filling

First, halve the pumpkin, clean it, and cut it into wedges. Place it in a bowl, season with a tablespoon of oil, paprika, salt, and cayenne pepper, and spread it on a baking sheet lined with baking paper. Bake for approx. 20–25 minutes at 225°C. Meanwhile, season the chicken fillet strips with salt and curry powder and fry in a lightly greased pan until crispy. Set aside. If you prefer the meat warm, fry it at the end; however, it also goes very well with the salad lukewarm. For the salad, chop the vegetables as desired and toss them in a large bowl. Season with salt and pepper to taste. For the dressing, combine the sour cream, yogurt, vinegar, honey, 1 tablespoon of turmeric, and about 1–2 tablespoons of curry. Cut the chives into rounds and fold them in. Then fold the dressing into the salad and let it sit for a moment. Serve the salad on flat plates. Arrange the chicken fillet strips and pumpkin wedges decoratively on top. Pumpkin pairs perfectly with this salad, and the recipe is always a hit. Alternatively, you can also simply make potato wedges (just use potato wedges instead of pumpkin, otherwise follow the same instructions).