Chicken Breast on Spinach and Green Bean Salad with Coconut Dressing
Healthy, because
Even smarter
Digestive problems were yesterday: Capsaicin from the chilli pepper brings movement to the intestines. Green beans are rich in beta-carotene, which is converted into vitamin A, which is important for the visual process and plays an important role in building skin and mucous membranes.
During the asparagus season, try the crisp salad with green asparagus instead of beans. The green stalks offer a particularly high folic acid content. The B vitamin is involved in cell renewal and blood formation, among other things.
Ingredients
- Ingredients
- 200 grams Yardlong Beans (Asialaden)
- 1 Red chili pepper
- 150 grams Baby spinach
- 1 untreated Lime
- 4 Chicken breasts (à 140 g)
- 2 Tbsps soybean oil
- 1 Tbsp Agave syrup
- 1 handful fresh cilantro
- 150 milliliters Coconut milk
- 1 Tbsp Fish sauce
Preparation steps
Rinse the beans, drain, cut off the ends and cut into 3 cm (approximately 1 1/4 inches) long pieces. Rinse the chile, cut lengthwise, remove seeds and cut into thin strips. Rinse the spinach and shake dry. Rinse the lime in hot water, zest the peel and squeeze the juice. Rinse the chicken breasts and pat dry.
Heat the oil in a pan. Add the chile, lime zest and agave syrup and sauté briefly. Cook the chicken breasts until golden brown on each side for about 6 minutes. Meanwhile, rinse the cilantro, shake dry, pluck off the leaves and chop. For dressing, mix together the coconut milk, lime juice and fish sauce. Arrange the spinach with the beans on plates. Cut the chicken breasts into slices and put on top. Serve drizzled with the dressing.
