Salad with Rice, Chicken and Persimmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 persimmons, persimmon)
- 250 g basmati
- 500 g chicken breast fillet (s)
- 1 red pepper (s)
- 1 head romaine lettuce
- 200 g creme léère
- 2 cloves garlic
- 4 tablespoon cashew nuts
- salt
- cumin
- Paprika powder
- olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. Roughly chop the cashew nuts and roast them in the pan.
- Cut the bell pepper and persimmon into cubes, cut the romaine lettuce into strips.
- Dice the chicken breast. Chop the garlic cloves and rub them with salt to make a paste. Season the chicken breast with it and fresh pepper and fry it in olive oil.
- Mix the persimmon, bell pepper, lettuce and rice. Mix the cream lightly with cumin, salt, pepper and paprika powder and fold into the salad. Arrange the chicken breast and cashew nuts decoratively on the salad.
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