Oriental chicken salad


For 2 servings
  • 2 chicken breast fillets
  • salt
  • 1.5 tsp Ras el Hanout
  • 4 tablespoons of olive oil
  • 30 g almonds
  • 8 tbsp orange juice
  • 1 radicchio
  • 300 g carrots
  • 6 stems of mint
  • 6 stalks of parsley
  • 1 tsp mustard
  • 0.5 tsp honey
  • pepper



Working time: 30 min.

nutritional value

Per serving 536 kcal
Carbohydrates: 19 g
Protein: 42 g
Fat: 30 g


  • Simple
  • Preheat the oven to 180 degrees (forced air 160 degrees). Season the chicken fillets with salt and 1 teaspoon of Ras el Hanout. Heat 2 tablespoons of oil in a coated pan. Fry the fillets in it over high heat for 1 minute on each side. Put the fillets in a baking dish and cook in the hot oven on the middle shelf for 12 minutes.
  • Roast the almonds in the fillet frying fat, remove. Deglaze the roast with orange juice and 4 tbsp water and bring to the boil briefly. Let the orange stock cool down a bit.
  • Clean, wash and cut radicchio into bite-size pieces. Peel the carrots and cut them into thin sticks. Pluck mint and parsley leaves and roughly chop them. Mix the orange stock with the mustard, honey, 1⁄2 tsp Ras el Hanout, salt, pepper and 2 tbsp oil. Let the chicken fillets rest for 5 minutes after cooking.
  • Mix the lettuce, carrots and herbs with half of the orange stock. Slice the chicken. Arrange with the almonds on the salad and serve drizzled with the rest of the stock.
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