Asian chicken salad

Cook the rice according to the pack instructions. Wash the chicken breast fillet, dab dry, cut into cubes, combine with 3 tbsp. teriyaki marinade and fry in hot oil.

Cook the peas in boiling water and drain. Clean and wash the leeks, then cut them into fine rings. Peel the mango and cut the flesh away from the stone in strips. Halve the peppers, then clean, wash and dice them together with the mango.

Mix the salad cream with the remaining teriyaki marinade, combine with the salad ingredients and season with pepper and curry powder. Chop the cashew nuts, sprinkle them on top and serve.

Preparation time: 45 mins
Per portion: 2356 kJ / 563 kcal, 26,7 g E, 26 g F, 53,2 g KH