in Recipes

Salad with rice, chicken and persimmon

updated

Spread the love

Ingredients for 4 servings:

  • 2 persimmons
  • 250g basmati
  • 500 g chicken breast fillet(s)
  • 1 red bell pepper(s)
  • 1 head of romaine lettuce
  • 200 g light cream
  • 2 cloves garlic
  • 4 tbsp cashew nuts
  • Salt
  • cumin
  • Paprika powder
  • olive oil
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice according to the package instructions. Roughly chop the cashews and toast them in a pan. Dice the bell peppers and persimmons, and cut the romaine lettuce into strips. Dice the chicken breast. Finely chop the garlic cloves and rub them with salt to form a paste. Season the chicken breast with this and freshly ground pepper and fry in olive oil. Mix the persimmon, bell peppers, lettuce, and rice. Lightly mix the cream with cumin, salt, pepper, and paprika and fold into the salad. Arrange the chicken breast and cashews decoratively on top of the salad.

Facebook Comments

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.

Quick vegan chocolate cake

Nougatelche