Hen salad with fries

Primary course or take-away within the lunch field: rooster salad with lettuce, carrots, purple cabbage, onions and chillies accompanied by french fries. try also this skyr cake with blueberries recipe too.

Elements

Primary course For four individuals

500 g of frozen baked french fries

400 g of rooster breasts

salt

candy paprika

6 tablespoons of sunflower oil

400 g of lettuce

2 carrots

¼ bunch of parsley

200 g of purple cabbage

1 onion

2 chillies

1 teaspoon of uncooked sugar

three tablespoons of tarragon vinegar

1 tablespoon of soy sauce

Freind’s kitchen recipes, Ginger and lime herbal tea.

How you can proceed

Preparation:

ca. 30 minutes

Put together the fries as indicated on the bundle. In the meantime, season the rooster breasts with salt and paprika. Brown them for approx. 10 minutes in a bit of oil over medium warmth. Put in heat.

Minimize the lettuce into strips. Coarsely grate the carrots. Chop the parsley and add it to the carrots. Minimize the cabbage into 4 components and core it. Finely chop the onion and cabbage with a mandolin. For the sauce, halve the peppers, take away the seeds and chop them. Combine them with sugar, vinegar, soy sauce and the remaining oil.

Finely chop the rooster breasts. Organize the lettuce, carrots, cabbage, onion and, lastly, the roster breasts within the cardboard containers. Costume with the sauce and serve with the chips and, to style, with yoghurt. You may be interested to read a healthy yogurt cake recipe.