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Coleslaw salad with teriyaki marinated chicken and almonds

Coleslaw salad with teriyaki marinated chicken and almonds

  • 1 piece chicken breast in small pieces

  • teriyaki sauce

Coleslaw:

  • 1 pointed cabbage

  • 3 carrots

  • lettuce

  • 1 teaspoon cumin

  • 1 tablespoon mustard

  • 2 tablespoons of mayo

  • 4 tablespoons shun

  • olive oil

  • salt and pepper

Roasted almonds:

  • almonds

  • soy sauce

pesto:

  • 2 handful of fresh basil

  • 1 handful of fresh parsley

  • 1 tablespoon lemon juice

  • 100 g almonds

  • 1 dl neutral oil

  • 100 g parmesan

  • salt and pepper

Blend everything.

 

Method:

  • Marinate chicken pieces in teriyaki sauce. Let it soak for 1 hour.

  • Roast the almonds in soy on a hot pan.

  • Stir Mayo, Shun, Cumin and Mustard together

  • Season with salt and pepper

  • Grate carrots and clice the cabbage thinly

  • Turn the cabbage and carrots in the cream.

  • Fry the chicken pieces in olive oil.

  • Serve the coleslaw with lettuce, the fried chicken pieces, the toasted almonds and pesto in a large bowl.

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