Chicken Salad with Bean Sprouts and Strawberries
Ingredients
- Ingredients
- 4 Chicken breasts
- ½ Lettuce
- 1 Cucumber
- 400 grams Strawberries
- 250 grams soybean sprout
- salt
- freshly ground peppers
- 5 Tbsps Canola oil
- 3 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- Lemon basil (for garnish)
Preparation steps
Rinse the chicken breasts and pat dry.
Rinse the lettuce and separate the leaves.
Peel the cucumber, cut in half lengthwise, remove the seeds, and slice into 4-cm (approximately inch-and-a-half-) long sticks.
Rinse and quarter the strawberries. Rinse the bean sprouts in a colander and drain well. Season the chicken with salt and pepper. In 2 tablespoons oil, gently sauté chicken on all sides until golden brown for about 5–7 minutes. Remove from pan and let rest briefly.
Put the bean sprouts on serving plate(s). Arrange the strawberries and cucumber sticks in a fan shape on top. Arrange lettuce leaves so that some of the other ingredients are still visible.
To make the dressing, mix the vinegar with the remaining oil, lemon juice, and honey. Season with salt and pepper.
Slice the chicken breasts and arrange on the salad. Drizzle with the dressing. Serve with lemon basil garnish.
