Summary

Ingredients

• 200 g chicken fillet (s)
• 250 g yourt (3.8% fat)
• 4 stalks parsley, smooth
• 60 g cashew nuts
• 1 egg white
• 0.5 ½ head iceberg lettuce (200 g)
• 1 tablespoon rapeseed oil
• salt and pepper
• Cayenne pepper
• 1 pinch cinnamon powder

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Instructions

1. Make the sauce: wash 4 stalks of smooth parsley, shake dry, and chop roughly. Stir into 250 g yogurt. Season with salt and cayenne pepper to taste, then refrigerate while you prepare the nuggets.
2. Rinse 200 g chicken fillet under cold water, pat dry, and cut into 2 cm cubes. Season evenly with salt, pepper, and a pinch of cinnamon.
3. Roughly chop 60 g cashew nuts. Lightly whisk 1 egg white in a shallow plate. Dip each chicken cube in the egg white to coat, then roll in the chopped cashews.
4. Heat 1 tbsp rapeseed oil in a non-stick pan over medium heat. Fry the nuggets in a single layer for 3–4 min per side (work in two batches if needed) until golden brown and the juices run clear when pierced.
5. Wash 0.5 head iceberg lettuce, shake dry, and shred into thin strips. Spread on plates, drizzle with some of the yogurt sauce, arrange the nuggets on top, and serve the remaining sauce alongside.