Curried chicken salad with peach
Ingredients
for 4 person
| 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 | peach, cut into segments |
| 3 sprig | oregano, torn |
| ½ bunch | dill, torn |
| 2 tbsp | sunflower seeds, toasted |
How it's done
Chicken
Heat the oil in a non-stick frying pan. Fry the mince in batches for approx. 6 mins., remove, season.
Salad
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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