Recipe

Chicory boats with curry chicken salad

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.
General information
Ready in:
25 minutes
Calories p.P.:
333
Product:
Granulated, liquid-au
Portions:
2
Ingredients
Chicken breast
250 g
Olive oil
1 tbsp
Red grapes
150 g
Sour cream
100 g
Hermesetas Granulated
1/2 tsp
Lemon juice
1 tbsp
Curry powder
2 tsp
Clove of garlic (small)
1 pc
Chicory
2 pc
Cress, fresh
1 tbsp
Salt & pepper
Nutritional information
Recipe:
Portion:
kJ
2797
1398
kcal
666
333
Protein g
67.5
34
Carbohydrates g
30.5
15.5
Fat g
30
15