Informations supplémentaires
25 min.
|
387 kcal
|
easy
|
|
Printable version
1. Setup
Chop the parsley. Thinly slice the cucumber. Cut the green apple into small sticks or cubes. Roughly chop the walnuts and the lettuce.
2. Cook the chicken
Warm up a pan or a grill pan over medium-high heat. Dry roast the nuts 3-4 minutes or until browned. Remove from the pan. Toss the chicken strips with a drizzle of oil, salt and pepper. Add the strips to the pan and cook for about 2-3 minutes on each side or until they're browned and the chicken is fully cooked.
3. Make the sauce
In a bowl mix the sour cream with the Dijon mustard, the parsley, a little bit of lemon juice (to taste), some salt and some pepper. Add 1/2 tsp. of cider vinegar and a pinch of sugar, to taste.
4. Plate your dish
Mix all the ingredients with the sauce in a large bowl. Add salt and pepper. Add lemon juice, to taste. Bon appétit!
280gChicken strap
0.5unitRomaine Lettuce Heart(s)
30gWalnuts
120mlSour Cream
15mlDijon Mustard
1unitGranny Smith Apple
15gDried Raisins Corinthe
0.5unitLemon
1unitFresh Italian Parsley
1unitLebanese Cucumber(s)
What you need
Pan, Bowls, Tongs.
387 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
26g
9%
fat
16g
25%
cholesterol
107mg
36%
fiber
5g
20%
protein
37g
saturated
3g
15%
sodium
144mg
6%
sugar
17g
trans
0g