Description
Difficulty: Easy
Ingredients
Scale
- 4 leaves of green salad
- 1 carrot
- Some red chicory leaves (or endives)
- 2 leaves of kale
- 1 fresh red onion
- 100 g cooked rice noodles
- 1 chicken fillet (200 g)
- 1 clove of garlic
- Tandoori spices
- 1 tablespoon of olive oil
- 1 tsp grilled salted peanuts
- Optional: some Chioggia beet sticks
For the sauce
- 1 tablespoon cider vinegar
- 2 tablespoon rapeseed oil
- 1 teaspoon toasted sesame oil
- Salt and pepper
Instructions
- Wash and peel the vegetables (remove the central rib from the kale) and cut them according to the taste (the carrot in tagliatelle, the chicory and the kale in fine chiffonade, the onion in “bracelets”, etc.).
- Chop the garlic. Cut the chicken into thin strips.
- In a skillet, heat the oil and put back to it the chopped garlic. Add the chicken strips. Sprinkle with tandoori spices and stir in order to coat them. Season with salt and pepper. Sauté for about 10 min.
- Coarsely crush peanuts.
- In a bowl, prepare the vinaigrette: Mix the ingredients, starting with salt, pepper, vinegar and oil. Pour into an airtight jar.
- In two lidded bowls (picnic mini-salad bowl with lid or large jar), place the salad and then the rice noodles. Spread the cut vegetables and chicken evenly, and then sprinkle with chopped mint and crushed peanuts.
- When you are ready to eat, shake the jar of vinaigrette to emulsify it, pour a little on each bowl and mix well.
- Prep Time: 10-20 min.
- Cook Time: 5-10 min.