John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 4 tbsp flour
- 100 g cashew nuts
- 4 tbsp dressing, Italian (ready-made product)
- 250 g pineapple, pieces from the can
- 2 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tbsp curry powder
- herbal salt
- 4 tbsp oil for frying
- 1 head of lettuce (romaine)
- 1 head of lettuce (Lollo Biondo)
- 2 spring onions
- Salt
- Cayenne pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
appetizer or dinner
Season the chicken breast with salt and cayenne pepper and dust very thinly with flour. Fry in hot oil for about 4 minutes. Cover and set aside. Purée the drained pineapple with 3 tablespoons of the pineapple juice, stir in the mayonnaise, crème fraîche, and curry, and season with salt and cayenne pepper. Roast the cashews in oil until golden brown, drain, and sprinkle with herb salt. Wash the lettuce, spin dry, and tear into bite-sized pieces. Mix the warm pan juices with the Italian dressing, pour over the lettuce, thinly slice the spring onions, and add to the mix. Divide the lettuce among 4 plates, arrange the sliced meat next to it, and sprinkle with the nuts. Serve the pineapple dip in separate bowls.
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