Chicken nuggets with fruity salad

Name: Chicken nuggets with fruity salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Chicken filets; 3 TABLESPOONS Soy sauce; 2-3 TABLESPOONS Oil; 2 Nectarines or peaches; 1 Head of lettuce (e.g. Roman salad); 1 collar Spring onion; 300 g Skimmed milk yoghurt; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 250 g Mushrooms; 1 TABLESPOON Cornstarch; 30-40 g Sesame

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Chicken filets
3 TABLESPOONS Soy sauce
2-3 TABLESPOONS Oil
2 Nectarines or peaches
1 Head of lettuce (e.g. Roman salad)
1 collar Spring onion
300 g Skimmed milk yoghurt
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
250 g Mushrooms
1 TABLESPOON Cornstarch
30-40 g Sesame

Directions

1
Wash the chicken fillets, dab dry and cut into thick strips. Mix soy sauce and 1 tablespoon of oil. Marinate the meat briefly in it
2
Wash the nectarines, dab dry and cut into slices from the stone. Clean, wash and cut the salad into strips. Leek onions clean, wash and cut into fine rings. Mix yoghurt and olive oil. Season with salt, pepper and sugar.
3
Clean, wash and halve the mushrooms. Take out chicken strips and dab dry a little. Turn the chicken strips first in starch, then in sesame. Press on a little bit. Heat the remaining oil. Sauté the mushrooms in the oil until they are well fried all around. Season with salt and pepper and take out. Fry the chicken in frying fat for about 5 minutes until crispy. Let it cool down. Mix mushrooms, nectarines, spring onions and salad.
4
Season with salt and pepper and take out. Fry the chicken in frying fat for about 5 minutes until crispy. Let it cool down. Mix mushrooms, nectarines, spring onions and salad. Arrange nuggets on top. Pour some yoghurt sauce over it. Add the rest of the sauce