Exotic salad with curry dressing and chicken

Ingredients for 1 servings:

• 1 chicken breast fillet(s)
• 1 tbsp coconut milk
• 1 tbsp sugar-free mustard
• ¼ tsp salt
• ½ tsp red curry paste
• ½ tsp coriander, ground
• 1 pinch(s) lemongrass, ground
• 1 cm ginger
• e.g. garlic, fresh or ground
• e.g. chili flakes
• ½ iceberg lettuce
• 2 tbsp coconut milk
• 1 tbsp sugar-free mustard
• ¼ tsp salt
• ¼ tsp beef broth, instant
• 1 tsp curry powder
• 5 drops of Stevia
• 3 tbsp sugar-free vinegar (e.g. walnut vinegar or apple cider vinegar)
• e.g. chili flakes
• 1 ball of light mozzarella
• 5 nuts (Brazil nuts)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low-carb

Wash the chicken breast fillet and cut into pieces. Dice approximately 1 cm of ginger and mix it in a non-stick pan with the mustard, coconut milk, coriander, salt, lemongrass powder, curry paste, and optionally garlic and chili flakes. Add the chicken and stir to combine, then place the pan on the stove over high heat. While the chicken is crisping up on the first side (don’t flip it too early or stir it constantly), make the dressing in a salad bowl with coconut milk, mustard, curry powder, stevia, salt, broth, vinegar, and optionally chili flakes. Flip the chicken breast and sear on the other side, reducing the heat if necessary. Dice the mozzarella, add it to the dressing, and stir to combine. Now cut the iceberg lettuce into strips and add it as well. Finally, chop the Brazil nuts and sprinkle them over the salad. Serve everything together and enjoy.