Chicken and rhubarb salad

Chicken and rhubarb salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 209 kcal
, Fat: 8 g
, Carbohydrate: 5 g
, Protein: 27 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:

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2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp salt
a little pepper
300 g celery *.*
200 g baby spinach
2 tbsp tarragon leaves


400 g chicken strips
½ tbsp coarse-grain mustard
clarified butter, for frying
½ tsp salt
a little pepper
200 g rhubarb *.*
1 tsp sugar
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How it's done


Whisk the vinegar and oil in a bowl, season. Add the celery, spinach and tarragon.


Mix the meat with the mustard. Heat the clarified butter in a frying pan. Fry the meat for approx. 8 mins., stirring occasionally, season. Add the rhubarb and sugar, cook for approx. 2 mins. Mix the chicken and rhubarb in with the salad.

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