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Lukewarm salad with caramelized chicken with pineapple chutney with cardamom


  • 1 jar Didden pineapple chutney with cardamom
  • 300g chicken breast
  • Wheat salad, 1 tray of 150g
  • ½ lemon
  • One root of fresh ginger (optional)
  • 1 root of fresh curcuma (optional)
  • Soy shoots – 100g
  • Chickpeas 50g (optional)
  • 1 jar grilled bell peppers
  • Olive oil 
  • Cashew nuts 


  • Roast the cashews for a few minutes in a preheated pan, over moderate – high heat, without adding fats, and stir until they obtain a nice golden colour. Cool them by immediately putting them on a plate, so as to avoid further cooking. 
  • Cut some bell peppers into strips. 
  • Cut the chicken breast into dices of approx. 1 cm.
  • Fry over high heat and add the juice of ½ lemon to make them shine. Add 2 tbsp of pineapple chutney with cardamom to caramelize the chicken dices, without reducing the heat. 
  • Turn off the heat and grate some ginger and curcuma roots on top (optional). 
  • Whilst the chicken is cooling down, prepare the plates by adding, in the following order: 
    • The wheat salad
    • Some soy shoots
    • Some chickpeas (optional)
    • The lukewarm chicken dices
    • The cashews
    • Three strips of grilled bell pepper. 
  • Season with some olive oil, salt and ground pepper. 
Enjoy your meal!