Salad with Tandem chicken fillet and vegetables

Products for 1 portions

• •    50 g Tandem roasted chicken fillet
• •    2 pcs. rice crust sheets
• •    frying oil
• •    1/2 red and green pepper
• •    10 g celery
• •    30 g cucumber
• •    bean sprouts
• •    scallions
• •    1/3 tsp. ginger
• •    10 g roasted peanuts
• •    sesame
• •    sesame oil
• •    1 lime
• •    coriander
• •    sweet chilli sauce
• •    Teriyaki sauce
• •    soy sauce

Preparation

Fold the Tandem chicken fillet in the form of a hand fan.

Fry the rice crust sheets until crispy.

Cut the vegetables into strips and season them with lime juice, soy sauce, sweet chilli sauce, and sesame oil together with the sprouts, coriander, fried peanuts, scallions, and ginger.

Layer on a plate by alternating between Tandem chicken fillet, vegetable salad and crispy rice crust.

Finally, sprinkle with sesame seeds, coriander leaves, lime zest and Teriyaki sauce.