Rapunzel with Coconut Chicken Salad

Ingredients

• 100 g Field salad
• 20 g radish sprouts
• 30 g basil
• 1 cucumber
• 1 chicken (from the previous day)
• 100 g coconut flakes
• 1 pinch chili peppers
• 0.5 lemon (juice)
• Salt
• Pepper
• 2 tbsp white wine vinegar
• 3 tbsp white balsamic vinegar
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash, rinse, and dry the salad, sprouts, and basil. Peel the cucumber, cut it lengthwise in half, optionally scrape out the seeds, slice, mix into the salad, and distribute onto four plates.

2. 2.

   Remove the skin from the chicken and shred the meat into small pieces. Mix with lemon juice.

3. 3.

   Toast the coconut flakes in a pan without oil until golden yellow, adding a little salt and pepper, then fold into the shredded chicken.

4. 4.

   Combine white wine vinegar, balsamic vinegar, olive oil, salt, and pepper to make a dressing and pour over the salad.

5. 5.

   Top with the chicken and serve.