Chicken salad with tomatoes and bacon

Chicken salad with tomatoes and bacon

Total: 30 min. | Active: 30 min.
lactose-free
Nutritional value / person: 335 kcal
, Fat: 17 g
, Carbohydrate: 15 g
, Protein: 29 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Chicken

5 dl chicken bouillon
100 g cherry tomatoes
1 shallot, cut in half
1 garlic clove
2 chicken breasts (each approx. 150 g)

Sauce

½ dl coconut milk
1 ½ tbsp tamarind paste
2 pinch cayenne pepper
1 tsp miso paste
¼ tsp salt

Bacon

150 g bacon strips
1 tbsp liquid honey

Salad

500 g tomatoes *-*
½ tsp salt
125 g blueberries, cut in half
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How it's done

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Chicken

Bring the stock to the boil in a pan along with all the other ingredients up to and including the garlic. Reduce the heat, add the chicken, simmer for approx. 15 mins. Remove the chicken, leave to cool slightly, shred using two forks, set aside. Remove the tomatoes, shallot and garlic, place in a measuring cup.

Sauce

Add the coconut milk and all the ingredients up to and including the salt to the vegetables, puree.

Bacon

Fry the bacon in a frying pan slowly until crispy, without adding any oil. Remove the bacon, drain on kitchen paper, brush with honey.

Salad

Transfer the tomatoes to a platter, season with salt. Top with the blueberries, reserved chicken and bacon, drizzle with the sauce.

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