Curried chicken salad with peach

Curried chicken salad with peach

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 437 kcal
, Fat: 25 g
, Carbohydrate: 18 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
600 g mince (chicken)
1 tbsp hot curry powder
¾ tsp salt


3 tbsp white balsamic vinegar
4 tbsp olive oil
½ tsp salt
1 cucumber, halved, very thinly sliced
4 peaches, cut into segments
3 sprigs oregano, torn
½ bunch dill, torn
2 tbsp sunflower seeds, toasted
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How it's done

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Heat the oil in a non-stick frying pan. Fry the mince in batches for approx. 6 mins., remove, season.


Combine the balsamic and oil, season with salt. Add the cucumber, peach and chicken, mix together. Scatter the herbs and seeds on top.

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