FRIJE

Name: Chicken, celery, cucumber, and bell pepper salad
Prep time: 25 min
Yield: 4 servings
Ingredients: 300 g of roast chicken; 80 g of salted peanut; 1 cucumber; 4 stalk of celery stalk; 100 g of red bell pepper; 2 garlic clove; 3 tablespoon of sesame oil; 3 tablespoon of rice vinegar; 1 bunch of fresh basil; 1 pinch of powdered chili; salt (according to taste); pepper (according to taste)

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Chicken, celery, cucumber, and bell pepper salad

Discover our very simple recipe for chicken, celery, cucumber, and bell pepper salad! Perfect for using leftover roasted chicken... You can also use lime juice instead of vinegar, replace the salt with soy sauce, and use cilantro instead of basil to make a Thai salad!

Public

Course: Main course

Preparation time: 25 minutes

Cost per serving: 1,29 €

Energy: 401 kcal / serving

Instructions

1. Start this salad recipe by shredding the roasted chicken. Crush the peanuts. Cut the cucumber into sticks. Remove the strings and leaves from the celery and slice it. Cut the bell pepper into 4 pieces, remove the seeds, and slice it. Pluck the basil leaves and finely chop them.
2. Peel the garlic, remove the germ, and press it. Mix it in a bowl with vinegar, oil, chili, and salt.
3. Assemble all the ingredients, add the dressing, and mix carefully.