Chicken curry salad

Ingredients for 4 servings:

• 2 chicken fillets
• salt and pepper
• 1 tbsp oil
• 1 can peas
• 2 cans of tangerine(s)
• 3 m.-large lettuce hearts
• 200 g sour cream or crème fraîche
• 150 g yogurt
• 1 tbsp curry powder
• 5 tbsp peanuts, roasted, salted

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the meat, pat dry, and season with salt and pepper. Heat oil in a pan. Fry the fillets over high heat for about 5 minutes on each side until golden brown. Fry over medium heat for another 10 to 12 minutes, turning occasionally. Remove the fillets and let cool. Meanwhile, drain the peas and mandarin oranges in a sieve. Collect the mandarin orange juice. Clean, wash, and drain the lettuce, and cut into strips, leaving three small leaves for garnishing. Mix together the sour cream, yogurt, 7-8 tablespoons of mandarin orange juice, and curry powder. Season the dressing with salt and pepper. I mixed the dressing in the same pan I used to sear the fillet. The cooking juices add a delicious flavor. Cut the chicken into slices. Toss the lettuce strips, mandarin oranges, and peas with about 3/4 of the dressing. Arrange on 4 plates with the chicken slices. Pour the remaining sauce over the meat. Sprinkle with peanuts and garnish with lettuce leaves.