Colorful Leafy Salad with Walnuts and Chicken

Ingredients

• 4 chicken breast fillets
• 200 g mixed salad (e.g., field, oak leaf, frisée lettuce)
• 1 cucumber
• 1 Zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 2 carrots
• 60 g mushrooms
• 2 tbsp peanut oil
• 1 tbsp peanut paste
• 100 ml poultry broth
• juice of half a lemon
• 50 g walnuts (coarsely chopped)
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash and pat dry chicken breasts, then slice into strips.

2. 2.

   Wash and trim salad leaves; tear into bite‑size pieces if desired.

3. 3.

   Wash cucumber and cut diagonally into slices.

4. 4.

   Wash zucchini, trim, and slice lengthwise into thin rounds or shave with a mandoline.

5. 5.

   Wash bell peppers, halve, seed, and cut into strips.

6. 6.

   Wash carrots and shave into ribbons.

7. 7.

   Clean mushrooms and slice them.

8. 8.

   Quickly sauté zucchini in hot oil. Remove from pan and then cook chicken breast in the same pan. Season with salt and brown for about 2‑3 minutes. Take out and briefly fry peanut paste in the pan. Deglaze with broth, bring to a boil, and reduce slightly. Remove from heat and season with lemon juice, salt, and cayenne pepper.

9. 9.

   Arrange salad, vegetables, and mushrooms on plates. Top with chicken, sprinkle walnuts, and drizzle sauce before serving.