Chicken Salad with Bean Sprouts and Strawberries

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Chicken Salad with Bean Sprouts and Strawberries
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
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

1.

Rinse the chicken breasts and pat dry.

2.

Rinse the lettuce and separate the leaves.

3.

Peel the cucumber, cut in half lengthwise, remove the seeds, and slice into 4-cm (approximately inch-and-a-half-) long sticks.

4.

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.

5.

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.

6.

To make the dressing, mix the vinegar with the remaining oil, lemon juice, and honey. Season with salt and pepper.

7.

Slice the chicken breasts and arrange on the salad. Drizzle with the dressing. Serve with lemon basil garnish.