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Chicory boats with curry chicken salad

25 mins
Salads
Savoury

Our chicory boats with chicken salad and curry sauce are served with grapes and cress. A real treat as a snack or with an aperitif!

Preparation

  1. Chop the chicken breast into small pieces, fry in 1 tbsp of olive oil and season with salt and pepper. Wash and halve the grapes. Set both aside.
  2. For the curry sauce, blend the sour cream, Hermesetas, lemon juice, curry powder, garlic, salt and pepper using a stick blender until you have a smooth sauce. Pour the curry sauce over the chicken pieces and mix well.
  3. Wash the chicory, cut off a piece at the bottom and separate the leaves. Chop the chicory heart into strips and add to the chicken salad together with half the grapes. Mix well.
    To serve, divide the chicken salad between the chicory leaves and garnish with the cress and remaining grapes.

Nutritional values per serving

1398
kj
333
kcal
34
protein g
15.5
carbohydrates g
15
fat g
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Ingredients for 2 servings

250 g Chicken breast
1 tbsp Olive oil
150 g Red grapes
100 g Sour cream
1/2 tsp Hermesetas Granulated
1 tbsp Lemon juice
2 tsp Curry powder
1 pc Clove of garlic (small)
2 pc Chicory
1 tbsp Cress, fresh
Salt & pepper
250 g Chicken breast 1 tbsp Olive oil 150 g Red grapes 100 g Sour cream 1/2 tsp Hermesetas Granulated 1 tbsp Lemon juice 2 tsp Curry powder 1 pc Clove of garlic (small) 2 pc Chicory 1 tbsp Cress, fresh Salt & pepper

Products used

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