Chicken Curry Salad

Summary

Ingredients

• 2 chicken fillet (s)
• salt and pepper
• 1 tablespoon oil
• 1 can peas
• 2 cans tangerine (s)
• 3 medium lettuce - hearts
• 200 g sour cream or crème fraiche
• 150 g yourt
• 1 tablespoon curry powder
• 5 tablespoon peanuts, roasted, salted

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Instructions

1. Wash the meat, pat dry and season with salt and pepper. Heat oil in a pan. Fry the fillets on each side over high heat for about 5 minutes until golden brown. Fry for another 10 to 12 minutes over medium heat, turning occasionally. Remove the fillets and let them cool down.
2. In the meantime, drain the peas and tangerines in a colander. Catch the juice of the mandarins. Clean, wash and drain the lettuce and cut into strips, except for three small leaves for garnish.
3. Sour cream, yoghurt, 7-8 tablespoon. Mix the tangerine juice and curry together. Season the dressing with salt and pepper. I mixed the dressing in the pan in which I seared the fillet. Gives a delicious taste thanks to the gravy.
4. Slice the chicken. Mix the lettuce strips, tangerines and peas with about 3/4 of the dressing. Arrange with the chicken slices on 4 plates. Pour the remaining sauce over the meat. Sprinkle with peanuts and garnish with lettuce leaves.