Summary

Ingredients

• 600 g chicken fillet (s), cut into strips
• 250 g cherry tomato (s)
• 0.5 ½ medium cucumber (s)
• 100 g bean sprouts
• 1 medium onion (s), red
• 1 can corn
• 1 can pineapple pieces, unsweetened
• 0.25 ¼ m. Iceberg lettuce
• 1 bunch chives
• 1 kg pumpkin (s) (e.g. Hokkaido), cut into wedges

For the dressing:

• 200 g sour cream, reduced fat
• 1 cup yogurt (0.% fat)
• 6 tablespoon vinegar (e.g. rice vinegar)
• 2 tablespoon honey
• salt and pepper
• turmeric
• a lot curry powder
• Rapeseed oil
• Paprika powder
• Cayenne pepper

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Instructions

1. First cut the pumpkin in half, clean and cut into wedges. Place in a bowl, season with a tablespoon of oil, paprika powder, salt and cayenne pepper and spread on a baking tray lined with baking paper. Bake for approx. 20 - 25 minutes at 225 ° C.
2. In the meantime, season the chicken fillet strips with salt and curry and fry them in a lightly greased pan until crispy. Put aside. If you prefer to eat the meat warm, fry it at the end, but it also goes very well with the salad when it is lukewarm.
3. For the salad, chop the vegetables as you like and mix them in a large bowl. Salt and pepper to taste.
4. For the dressing, mix sour cream, yoghurt, vinegar, honey, 1 tablespoon of turmeric and about 1 - 2 good tablespoons of curry, cut the chives into rolls and fold in. Then fold the dressing into the salad and let it steep for a moment.
5. Serve the salad on flat plates. Drape the chicken fillet strips and pumpkin wedges decoratively on top.
6. The pumpkin goes perfectly with this salad and the recipe is always very popular. Alternatively, you can also simply make potato wedges (just use potato wedges instead of pumpkin, otherwise the same preparation).