Cucumber fennel salad with hot chicken
Cucumber and fennel salad

Ingredients for 4 people (45 minutes preparation time)

  • 400 g of cucumber
  • salt
  • 250 g fennel tuber
  • pepper
  • 100 ml of orange juice
  • 1 tbsp mild curry powder
  • 3 tablespoons white wine vinegar
  • 2 tbsp olive oil
  • 400 g chicken breast fillet
  • 1 avocado
  • 3 tbsp oil
  • 4 tablespoons sweet and spicy Asian sauce


1st step

Peel the cucumber in strips, finely planing. Mix with 1 teaspoon of salt and let it steep. Finely chop the fennel, mix with the cucumber, pepper.

2nd step

Boil orange juice with curry, add vinegar and olive oil, salt, pepper, let cool. Dice meat. Peel avocado, cut in half, cut pulp into slices.

3rd step

Dry the cucumber and fennel dry, mix with the vinaigrette.

4th step

Heat the oil in a nonstick skillet, fry the meat for 8 minutes, add the Asian sauce, light salt. Serve the meat cubes still hot to the salad.

Recipe from the RS brochure "Silvaner-Küche leicht und lecker"

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