Power Salad

Rating: 3.32 / 5.00 (47 Votes)

Total time: 30 min

Servings: 6.0 (servings)



For the power salad, wash the chicken fillet and pat dry well. Cut into strips and sear in a little oil in a pan.

Season with salt and pepper. Finally, dust with Ras al hanout and fry again briefly on all sides. Roast the coconut flakes in a coated pan without adding any fat.

Then let the chicken fillet cool down. Hard boil the eggs. Wash and slice the radishes. Peel the shallots and cut into half rings. Cut lettuces, wash and spin dry.

Clean carrots and cut into julienne strips. Wash half a cucumber and cut into bite-sized pieces. Prepare a vinegar-oil marinade and season with salt and pepper.

Mix salads with cucumber and arrange on plates. Add shallots and place cooled chicken fillet on top. Cut tomatoes in half, quarter eggs and arrange on plates with radishes.

Sprinkle chive rolls and parsley on top. Finally, drizzle the vinegar-oil marinade over it and sprinkle the power salad with toasted coconut flakes.

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