Summary

Ingredients

For the salad:

• 60 g whole rain rice
• 100 g chicken breast fillet (s)
• 1 spring onion (s)
• 0.5 ½ bell pepper (s), green
• 0.5 teaspoon ½ coconut oil
• Sea salt and pepper, black
• 1 carrot (s)

For the dressing:

• 1 teaspoon peanut butter (00%)
• 1 tablespoon lime juice
• 0.5 teaspoon ½ curry paste, red
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon peanuts, salted, for garnish

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Instructions

1. First cook the whole grain rice according to the instructions on the packet.
2. In the meantime, wash the spring onions and cut into fine rings. Wash the pepper and cut into strips. Wash the chicken breast fillet thoroughly, dab and cut into strips.
3. Fry the chicken in a hot pan with ½ teaspoon coconut oil. After a few minutes, add the spring onion and strips of pepper and fry. Season with black pepper and sea salt.
4. Peel the carrot and grate it with a grater. Drain the rice and place in a tall bowl with the grated carrot and other fried ingredients.
5. For the dressing, mix the peanut butter with lime juice, red curry paste, soy sauce and 1 tablespoon water. Before serving, pour the dressing over the salad and garnish the salad with peanuts.
6. 481 Kcal per serving