Chicken and leek salad

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp cornstarch
• 1 egg white
• 2 tbsp white wine
• 2 tbsp rapeseed oil
• 600 g leek, use only the white stem
• 2 tbsp rapeseed oil
• 4 tbsp soy sauce
• 30 g sugar
• 1 pinch(s) of salt and pepper
• 50 g cashew nuts

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 5 minutes

slightly Asian-inspired, without mayonnaise

Wash the chicken, cut into 1-2 cm cubes, and mix with the cornstarch. Mix the egg whites and white wine, add the chicken cubes, and let stand for about 30 minutes. Heat 2 tablespoons of oil in a large pan and fry the chicken cubes for about 8 minutes. The meat must be cooked through. Remove the meat from the pan. Wash the leek thoroughly and cut diagonally into approximately 1 cm thick slices. Add another 2 tablespoons of oil to the pan and fry the leek for about 5 minutes. Mix the soy sauce, sugar, salt, and pepper in a small bowl, stir into the leek, add the meat, mix, and transfer to a bowl. Toast the cashews in a dry pan and stir into the salad. The salad can be served lukewarm or cold. It goes well with baguette. It also goes well on a cold buffet.