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Ingredients
Chicken Salad in Tomato Cones
- For the tomato sheet and salad
- 600 grams Tomatoes
- 1 handful Basil
- 200 milliliters Ketchup
- 400 grams smoked Chicken breasts (cut into strips)
- 1 gram smaller Green cabbage (cut into strips)
- 1 onion (cut into stripes)
- 150 grams carrots (grated)
- 2 Tbsps chopped mint
- 2 tsps cilantro
- For the sauce
- 2 garlic cloves (chopped)
- 1 red chili pepper (seeded and chopped)
- 2 Tbsps Rice wine
- 2 Tbsps lemon juice
- 2 Tbsps Peanut oil
- 2 Tbsps sugar
To prepare the tomato sheet, rinse the tomatoes and chop in a blender. Strain the chopped tomato through a sieve and return the strained juice back to the blender. Add the basil and ketchup to the tomato juiced and mix well. Line a baking tray with parchment paper (35 cm) (approximately 14 inches) and spread the tomato juice mixture over it about 5 cm (approximately 2 inches) high.
Slide the baking tray in a preheated oven and allow to dry at 110°C (fan: 90°C, gas mark 1) (approximately 230°F) for about 10 hours. Leave the oven door open for some time after drying time. The tomato sheet is ready when it is still flexible. Cut the tomato sheets into 8 cm (approximately 3 inches) wide squares and shape into cones (the tomato sheet should still be hot while shaping - on cooling it will become solid).
For the salad, add the smoked chicken breast strips to a bowl along with the cabbage strips, onion strips, grated carrot, cilantro and mint, and mix well.
For the sauce, stir all the ingredients together and mix well. Toss the salad with sauce gently. Fill the salad into the tomato cones and serve.
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.8 g | (9 %) |