Chicken breast salad with ginger and peppers

Ingredients for 3 servings:

• 350 g chicken breast fillet(s)
• 12 cocktail tomatoes
• 1 bell pepper(s), red
• 1 onion(s), red
• ½ bunch mint
• ½ bunch parsley, flat or coriander
• 1 piece(s) fresh ginger (approx. 3 cm)
• 70 g cashew nuts
• 1 garlic clove(s)
• 1 chili pepper(s), red
• 4 tbsp soy sauce
• 3 tbsp honey (acacia honey)
• 2 tbsp sesame oil, light
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Refreshing salad with an Asian touch – ideal for hot days

Cut the chicken breast fillets into thin strips. Roast the cashews in a pan without any fat. Halve or quarter the cherry tomatoes, thinly slice the onion and bell pepper, and add all the vegetables to a bowl. For the dressing, squeeze the lime, grate the ginger, and finely chop the chili. Mix the lime juice, ginger, and chili with the soy sauce and honey, then add the garlic clove. Heat the sesame oil in a pan and stir-fry the fillet strips for about 2 minutes. Add the meat and its juices to the vegetables and drizzle with the dressing. Finely chop the herbs and mix everything well. Finally, sprinkle the roasted cashews over the salad. The salad tastes great served cold or warm.