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Tropical chicken salad
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 30g
This is needed
This is needed for 4 people
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 1 tbsp fennel seeds
  • 1 tsp cinnamon
  • 2 tsp ground cardamom
  • 1 tsp coarse cane sugar
  • 2 tbsp peanut oil
  • 1 tbsp rum
  • 500 g chicken breasts, cut crosswise into strips approx. 1 cm wide
  • oil for frying
  • 0.5 tsp salt
  • 250 g celery, cut into slices approx. 5 mm thick
  • 0.5 charentais melon, cut into pieces
  • 1 lime, use only the juice
  • 2 cm ginger, finely grated
  • 4 tbsp sunflower oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Mix the turmeric and remaining ingredients with the cane sugar. Set aside 1 tbsp in a bowl. Mix the oil and rum into the remaining spice mixture. Add the meat, mix, cover and leave to marinate in the fridge for about 1 hr. Heat the oil in a non-stick frying pan. Fry the chicken in batches over a medium heat for about 5 mins. on each side, remove, salt. Add a little oil if necessary. Add the celery, stir fry for approx. 3 mins., then remove. Combine the lime juice, oil and ginger with the reserved spice mixture. Add the chicken, celery and melon, mix, season.