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Lamb's lettuce with Thai curry chicken

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Ingredients for 3 servings:

  • 200 g lamb’s lettuce
  • 300 g chicken
  • 1 handful of pine nuts
  • 3 tbsp vinegar (I use a fig-date Crema di Balsamic vinegar – should be a little sweet)
  • 2 tbsp olive oil
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 tbsp curry powder (Thai curry)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

First, wash the lamb’s lettuce, trim the ends, and place it in a salad bowl. Then, cut the chicken into bite-sized pieces and fry in a little olive oil until cooked through. Season with the Thai curry. Let it cool slightly and add it to the salad. Mix the balsamic vinegar with the oil, salt, and pepper and drizzle over the salad. Sprinkle with pine nuts and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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