Components

• 1/2 iceberg lettuce
• 1/2 cucumber
• 1 bell pepper
• 3 carrots
• 6 tablespoon. shop-bought celery salad
• 2 tablespoon. oil
• 2 chicken breast fillets, weighing approx. 175 g each
• 1/2 tsp. sweet paprika
• Salt and pepper
• For the dressing:
• 3 tablespoon. oil (peanut oil)
• 2 tablespoon. lime juice
• 2 tablespoon. soy sauce
• 1 piece of ginger
• Salt and pepper
• For the garnish:
• 60 g peanuts, salted and roasted
• 1 handful of little lemon balm leaves

Preparation:

1. Wash the iceberg cucumber, bell and lettuce pepper and slice carefully; peel and grate the carrots. Put all these active ingredients into a big bowl and include the celery salad.

2. Cut the chicken breast cross-wise into strips, include salt and pepper and dust with paprika.

3. Heat the oil in a pan and fry the meat strips for about 3 minutes till done. Drain pipes the chicken breast strips on a cooking area towel.

4. For the dressing oil, stir lime juice and soy sauce together in a little bowl. Peel the ginger, slice carefully and include. Season with salt and pepper.

5. Divide the salad onto 4 plates and put the dressing over it.

6. Spray the peanuts on the salad and serve garnished with lemon balm.