John Myers
Exotic Chicken Salad
The perfect exotic chicken salad recipe with a picture and simple step-by-step instructions.
- 1 piece Lettuce heart
- 1 piece Pointed peppers
- 1 piece Hot peppers
- 1 piece Tomato
- 0,5 piece Papaya
- 0,5 piece Kiwi
- 2 piece Hard-Boiled eggs
- 1 piece Onion
- 1 piece Clove of garlic
- 1 piece Banana
- 15 piece Peanuts
- 130 g Chicken fillets
- 4 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Tomato paste
- 1 teaspoon Honey
- 0,5 teaspoon Sambal Olek
- 1 Knife point Mustard
- 30 ml Lime juice
- 20 ml Soy sauce
- Preparation: Cut the chicken fillets into bite-sized strips, place in a separate bowl with soy sauce and let it steep. Peel and slice the onion and clove of garlic. Cut the banana into thin slices and drizzle with lime juice in a separate bowl.
- Salad sauce: Mix olive oil, balsamic vinegar, tomato paste, honey, sambal olek, mustard well in a bowl.
- Raw lettuce: Wash and chop the lettuce heart. Wash the pointed peppers, chili peppers and tomatoes and cut into cubes. Peel the papaya, kiwi and cut into cubes. Peel and quarter hard-boiled eggs. Put the ingredients in a bowl and mix gently.
- Chicken sauce: lightly fry the chicken strips in a pan with a little olive oil. Add onion rings and fry them too. Remove the peanuts from the shell (alternatively also salad kernels mix) and add to roast with garlic slices. Then brown the banana slices briefly on both sides. Finally, deglaze the whole thing with the salad sauce, stir and remove from the stove.
- Serving: Put part of the raw salad on a plate and place an appropriate amount of the chicken sauce next to it. . (For those in a hurry: simply fold the chicken sauce into the salad in the bowl.)
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