Carrot Vegetable Salad
Carrot vegetable salad is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 chicken breast fillets (about 150 g each)
- 1 Carrot
- 200 g Sugar snap peas
- 10 g ginger
- 1 red chili pepper
- 2 tbsp soy oil
- 150 ml coconut milk
- 1 tbsp coconut flakes
- Salt
- ground black pepper
- 2 tbsp rice vinegar
- 4 small salad leaves (e.g., romaine)
- 20 g Coconut Chips
Instructions
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1.
Rinse the meat, pat dry and cut into pieces. Peel the carrots and slice them diagonally into thin rounds. Trim the sugar snap peas and halve them lengthwise. Peel the ginger and grate finely. Rinse the chili, slit it lengthwise, remove seeds and white membranes, then cut into narrow strips.
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2.
Heat the oil in a pan and sauté the carrots, sugar snap peas, ginger, and chili for 2-3 minutes. Add coconut milk and stir in coconut flakes. Add the chicken, close the pan, and cook for 5-8 minutes over medium heat. Remove from heat and season with salt, pepper, and vinegar.
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3.
Serve warm or chilled as desired. Wash the salad leaves, shake dry, and place on top. Sprinkle with extra pepper and garnish with toasted coconut chips.
