recipes: Chicken salad

Ingredients: Shallot 2, medium sized red onion 2, ripe tomatoes (Cœur de Bœuf) 4, 3 red chili pepper, 1/2 cup of peanuts, 1/2 cup cashew nuts, 1/5 part iceberg salad, sunflower oil 8 tbsp, 1 lime, black pepper, rock salt, fish sauce 2 tbsp, a little palm sugar about a tsp, rice crackers (Vietnamese or plain), chicken breast 300 gr, sambal oelek 1 tbsp, paprika powder 1/2 tbsp.

Slice the chicken in to small strips. Take 4 tbsp of oil and mix with sambal, paprika powder, pepper and salt. Mix together with the chicken and leave for about an hour to marinade.
Slice the red onion in fine rings and fry until golden brown in some oil. Dry roast the nuts.
Slice the shallots and chilli peppers in to fine rings and put in a bowl. Add the sliced tomatoes, dry roasted nuts and the finely sliced iceberg salad. Mix 3 tbsp lime juice with 2 tbsp fish sauce, 2tbsp oil and sugar.
Add black pepper, rock salt and the lime mixture to the salad and mix gently with your hands.
Fry the chicken in a wok or frying pan. When done dress the plates and sprinkle with some rice crackers (small parts).