Description
A simple and delicious salad for a light lunch or dinner in the summer! Can be cooked with Turkey breast.
Ingredients
-
Chicken breast
1 piece
-
Carrots
1 piece
-
The Apium graveolens Dulce
1 piece
-
Fennel
0.5 piece
-
Cucumber
1 piece
-
Parsley
3 sprig
-
Soy sauce
2 Tbsp
-
Olive oil
2 Tbsp
-
Black pepper
2 pinch
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Curry paste
1 Tbsp
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Sesame
1 Tbsp
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Lemon juice
1 Tbsp
Cooking
Chicken breast, place in a plastic bag and beat to become thinner.
For the marinade, mix the curry paste (you can substitute regular mustard or mustard with seeds), olive oil, soy sauce and freshly ground black pepper (to taste). Mix thoroughly...
Pour the marinade the chicken in the package, spread evenly and leave to marinate for 30 minutes.
For the salad, clean the carrots and cut into thin long strips using a peeler. Also thinly slice the cucumber.
Cut into thin strips half of the tuber fennel, and also thinly slice the celery. Put in a bowl and drizzle with 1 tbsp lemon juice and 1 tsp olive oil, salt and pepper.
Add to a bowl of sliced carrot and cucumber, add the chopped parsley and stir.
Meanwhile, heat a griddle pan, put chicken and fry on both sides until cooked.
Fried chicken cut into thin strips and place on salad.
Optionally sprinkle the salad with soy sauce. Sprinkle lightly roasted on a dry pan sesame seeds.
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