Chicken Salad with Vegetables
Ingredients
- Ingredients
- 1 chicken
- 2 bunches Soup vegetables
- salt
- peppercorns
- 1 sprig thyme
- 150 grams Green beans
- 1 Mango
- 1 Bell pepper
- 50 grams Peanuts
- 150 grams Yogurt
- 2 Tbsps Crème fraiche
- 1 sm piece ginger
- 1 garlic clove
- ½ chili pepper
- 1 Tbsp Curry powder
- 1 lemon
- salt
- peppers
- 1 Tbsp Coriander
- peppercorns
Preparation steps
Lay chicken in a large saucepan and cover with 2.5 liters (approximately 1/2 gallon) water. Chop chicken. Boil water, add soup vegetables, spices and cook covered over low heat for 2 hours. Remove chicken, pour broth through a sieve and save.
Remove chicken skin and bone and cut the meat into strips. Snip ends of beans and blanch in boiling salted water for 7 minutes, remove, cool, and drain.
Peel mango and cut fruit into slices. Halve peppers, rinse, remove core and cut peppers into strips. Combine chicken, mango, beans and peppers on a serving dish and sprinkle with coarsely chopped peanuts.
Mix yogurt and creme fraiche. Chop ginger and grind peppercorns. Mix with curry powder and add to yogurt mixture. Peel lemon, squeeze lemon to add juice and mix. Season with salt and pepper. Pour the marinade over the salad and sprinkle with cilantro and peppercorns.
