Thai Chicken Salad
25—30 Min
Do you fancy an exotic, summery salad? Then we have just the thing for you: our Thai chicken salad with sweet pineapple, crunchy mangetout and aromatic coconut and chicken balls.
Ingredients 3 Portions
- 0.5 pcs.Pineapple, ripe
- 2 pcs.Small chili peppers, fresh
- 200 gBean sprouts
- 100 gMangetout
- 250 gMinced chicken
- Coconut flakes
- 4 tbsp.Soy sauce
- 2 tbsp.Lemon juice
- 1 tbsp.Sesame oil
- 2 tbsp.Mango Herbs Fruity
Preparation
- 1
Peel and dice the pineapple. Cut the chili peppers into fine strips. Quickly toss bean sprouts and mangetout in a pan, ensuring that they remain crunchy. Season with salt and pepper to taste.
- 2
Now mix the bean sprouts and mange tout with the chili and pineapple.
- 3
To make the dressing, combine soy sauce, lemon juice and Kotányi Mango Herbs Fruity and dress the salad.
- 4
Shape the minced chicken together with salt, pepper, 1 tablespoon of soy sauce, a little lemon juice and 1 teaspoon of Spice up my Salad Mango Herbs Fruity into little balls and roll in coconut flakes.
Hint:
Also tastes good with pork mince!
- 5
Then fry in hot vegetable oil until the little balls turn golden brown. Dab with a paper towel before serving.
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