Chicory witloof boats with chicken curry salad — Meal
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Macros (per serving)

Fat

66%

(15 g)

Protein

24%

(12 g)

Carbs

10%

(5 g)

4 g Net,

1 g Fiber

199 Calories (per serving)

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Chicory witloof boats with chicken curry salad

By Meal.com

Everyone knows the chicken curry salad. This healthy version with blueberries is a nice, tasty variation. Can also be served as an appetizer at a party!

Ingredients

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Chicken breast

2 pieces

Mayonnaise

75 g

Lemon juice

1 Tbsp

Curry powder

1 tsp

Blueberries

50 g

Onion

12 piece

Chicory witloof

2 pieces

Cashew nuts

30 g

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

10 min

1

Slice the blueberries into quarters, snipper the onion, squeeze the lemon, wash the chicory witloof and roughly chop the cashew nuts.

2

Put some water into a pan, add the chicken, bring to the boil and poach until it is cooked (approximately 12 minutes).

3

Take the chicken out of the pan and put on a plate to cool.

4

Dice the chicken.

5

Mix the mayonnaise, lemon juice, curry powder, pepper and salt together in a bowl.

6

Stir in the chicken, blueberries and onion.

7

Cut the hard end off the chicory witloof and separate the leaves.

8

Place the chicory witloof leaves on a nice serving dish and spoon 1 tablespoon of the chicken curry salad into each "boat".

9

Garnish with the cashew nuts and curry powder to taste.

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Details

Allergens

Nuts, Fruit, Chicken egg, Citrus

Diet

Paleo, Keto

Course

Lunch, Snack, Side dish, Appetizer

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