10 of 444
Asian chicken salad
Preparation time:
45 mins
Calorific value (per portion):
2356 kJ / 563 kcal
Ingredients for 4 portions
- 150 g Basmati rice
- 400 g chicken breast fillet
- 7 tbsp. Kikkoman Teriyaki marinade & sauce
- 200 g frozen peas
- 4 spring onions
- 1 mango
- 2 red peppers
- 100 g salad cream
- freshly ground pepper
- curry powder
- 60 g salted cashew nuts
- 2 tbsp. vegetable oil
Preparation
Cook the rice according to the pack instructions. Wash the chicken breast fillet, dab dry, cut into cubes, combine with 3 tbsp. Teriyaki marinade & sauce 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 & sauce, combine with the salad ingredients and season with pepper and curry powder. Chop the cashew nuts, sprinkle them on top and serve.
Used products in this recipe
Ingredients for 4 portions
- 150 g Basmati rice
- 400 g chicken breast fillet
- 7 tbsp. Kikkoman Teriyaki marinade & sauce
- 200 g frozen peas
- 4 spring onions
- 1 mango
- 2 red peppers
- 100 g salad cream
- freshly ground pepper
- curry powder
- 60 g salted cashew nuts
- 2 tbsp. vegetable oil