Radish salad with chicken strips

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Chicken filet
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Mung bean seedlings
  • 1/2 bunch Radishes
  • 1 (approx. 500 g) white radish
  • 1 Cucumber
  • 4 TABLESPOONS White wine vinegar
  • 2-3 TABLESPOONS sweet thai chili sauce
  • 7-10 Tbsp Sugar
  • 1/2 potty/bunch coriander

Directions

  1. 1

    Wash the fillet, dab dry and cut into thin strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat until golden brown, turning it over. Season with salt and pepper. Let it cool down

  2. 2

    Sort the seedlings, rinse and drain. Clean and wash or peel radishes, radish and cucumber. Cut or slice radishes into sticks, radish and cucumber into thin slices

  3. 3

    Mix vinegar, chilli sauce, salt, pepper and 1-2 teaspoons of sugar. Fold in 3 tablespoons of oil. Season to taste. Mix with all prepared ingredients. Wash coriander and shake dry. Pluck off the leaves and sprinkle the salad

  4. 4

    Drink: cool rosé wine

Nutrition Facts

KCAL
290 kcal
CARBS
9 g
FATS
14 g
PROTEINS
30 g

Categories & Tags

AppetizerMain dishSalad