Chicken Vegetable Salad

Ingredients

• 1 whole chicken
• 2 bunches of soup greens
• Salt
• peppercorns
• 1 sprig thyme
• 150 g kidney beans
• 1 Mango
• 1 bell pepper
• 50 g peanuts
• 150 g full‑fat yogurt
• 2 tbsp crème fraîche
• 1 small piece ginger
• 1 Garlic clove
• 0.5 peppercorn
• 1 tbsp curry powder
• 1 lemon
• Salt
• Pepper
• 1 Tbsp coriander leaves
• peppercorns

Instructions

1. 1.

   Place the whole chicken in a large pot and cover with 2½ l water. Chop the soup greens into small pieces. Bring the water to a boil, add the soup greens, season with spices, cover and simmer on low heat for 2 hours. Remove the chicken, strain the broth through a sieve and set aside.

2. 2.

   Peel, de‑bone the chicken and slice the meat into strips. Trim the ends of the kidney beans and blanch them in boiling salted water for 7 minutes, then cool under cold running water and drain. Peel the mango, cut the flesh from the pit into slices. Halve the bell pepper, wash it, remove the seeds and cut into strips. Arrange the chicken, mango, beans and pepper on a plate and sprinkle with roughly chopped peanuts. Whisk together yogurt and crème fraîche. Peel and finely chop the ginger, crumble the peppercorn. Stir the curry into the yogurt mixture. Grate lemon zest, squeeze the lemon juice and mix in. Season with salt and pepper. Pour the dressing over the salad and garnish with coriander and peppercorns.