Fresh Chicken Salad with Kaki and Crunchy Vegetables
Salad
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Cook Time
25 min
Servings
2
Difficulty
Easy
Prep Time
15 Min
Description
This chicken salad with kaki is a real treat! The sweetness of the kaki harmonizes wonderfully with the savory chicken and the crunchy vegetables. I especially like to make it in the fall when it's kaki season. The salad is quick to prepare and is perfect as a light lunch or as a side dish for grilling. The chopped hazelnuts provide an extra crunch. An absolute favorite recipe that is always well received!
Ingredients (10 ingredients)
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1 piece Kaki
-
2 piece Bell pepper(s)
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0.5 can Corn
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2 Handvoll Arugula
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2 Handvoll Romaine lettuce
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2 tbsp Hazelnuts, chopped
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300 g Chicken breast
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2 tsp Mustard
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1 tsp Honey
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Olive oil
Preparation (6 steps)
Prepare chicken
Cut the chicken breast into bite-sized pieces. Fry in a pan with a little oil and season with salt. Set aside.
Chop kaki and peppers
Cut the kaki and bell peppers into bite-sized pieces and place in a bowl.
Add corn and hazelnuts
Drain the corn from the can and add it to the kaki and peppers in the bowl along with the chopped hazelnuts.
Prepare salad
Wash the romaine lettuce and arugula, cut them into smaller pieces if necessary, and add them to the bowl as well. Mix everything well.
Prepare dressing
Add 2 tsp mustard, 1 tsp honey and some olive oil to the mixing bowl and stir for 10 sec./level 3.
Arrange salad
Place the fried chicken breast over the salad and drizzle the dressing over it. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Sophie Neumann
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Allergens
- Mustard
- Nuts
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