Tropical Salad with Chicken
Try our delicious recipe Tropical Salad with Chicken! This and other great recipes can be found on the Spoonsparrow website!
Ingredients
- 300 g chicken breast fillet (2 fillets)
- Salt
- 200 ml poultry broth (hot)
- 100 g Sugar snap peas
- 350 g red oak leaf lettuce
- 150 g small green bell pepper pods
- 1 ripe Mango
- 4 Spring Onions
- 2 red chili peppers
- 30 g peanut kernels (2 tbsp)
- 3 limes
- 5 tbsp toasted sesame oil
- 0.5 tsp liquid honey
Instructions
-
1.
Rinse chicken breast fillets under cold water, pat dry and season with salt. Pour poultry broth into a small baking dish, place the chicken in it, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–40 minutes until cooked.
-
2.
Meanwhile wash sugar snap peas, trim them, and blanch in boiling salted water for 3–4 minutes. Drain, shock in cold water, let drain and halve.
-
3.
Wash and dry the oak leaf lettuce, then tear into bite‑sized pieces. Wash the bell pepper, trim it and slice into strips. Peel the mango and cut the fruit flesh into wedges around the pit.
-
4.
Trim and wash spring onions, cutting them into rings. Wash chili peppers, trim and finely chop them. Chop peanuts.
-
5.
Remove the chicken from the broth and slice thinly.
-
6.
Squeeze limes and whisk with toasted sesame oil, liquid honey and a pinch of salt.
-
7.
Repeat squeezing lime and whisking with sesame oil, honey and salt to make the dressing.
-
8.
Divide the salad into four bowls, adding sugar snap peas, bell pepper strips and mango wedges. Arrange sliced chicken on top, sprinkle with spring onions, chili cubes and peanuts, then drizzle the lime‑sesame dressing over the salad.
