Curried leek and chicken salad recipe
Curried Leek and Chicken Salad recipe
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|900 g||chicken breast fillet|
|salt and pepper|
|100 g||cashew nuts|
|fresh parsley, to garnish|
Rinse the chicken breast fillets with cold water and pat dry. Heat the oil and sauté the meat for 10 minutes, turning occasionally. Season with salt and pepper. Allow to cool completely.
Slice the leek in fine rings. Roast the cashews nuts in a dry pan until golden. Cut the chicken breast in thin slices.
Mix the yoghurt with the mayonnaise and season to taste with salt, pepper, sugar and curry.
Mix carefully chicken, leek and nuts with the dressing and allow to steep for 30 minutes. Sprinkle with chopped parsley and serve.
ca. 30 min
ca. 10 min
ca. 30 min
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