Tropical Chicken Salad Bowl
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps unsalted Cashews
- 2 Tbsps Wheat germ oil
- 4 cups Chicken breasts (skinned and cut into thin slices)
- 3 carrots (cut into thin slices or into flower shapes using a cutter if desired)
- 1 red pepper (sliced into strips)
- 1 green pepper (sliced into strips)
- ½ Leek (cut into rings)
- 2 Red onions (cut into narrow wedges)
- ¾ inch fresh ginger (finely chopped)
- 1 stalk Lemongrass (white part only, finely chopped)
- 1 ripe Mango (cut into chunks)
- 1 unwaxed Lime (juice)
- 1 Tbsp black Sesame seeds
- 4 Tbsps pea shoots
Preparation steps
1.
Toast the cashew nuts in a hot griddle pan without fat until golden. Remove from the pan and put to one side.
2.
Heat the oil in the pan and sear the meat on all sides. Remove from the pan and put to one side.
3.
Put the vegetables in the pan with the ginger and lemongrass and fry on all sides. Add the mango and fry with the vegetables. Return the meat to the pan, finish cooking together and season to taste with salt, ground black pepper and lime juice.
4.
Sprinkle over the sesame seeds and stir through the nuts. Arrange in bowls and garnish with onion shoots. Serve with soy sauce if desired.
