Spicy Chicken and Bell Pepper salad with Manioca Chips

A salad maybe doesn’t seem like a terribly complicated recipe, you dice some produce and toss it in a bowl with some dressing, right? Every once in a while, try preparing a salad with additional touches and care – you’ll be surprised by the results. Today’s recipe is a light yet nutritious dish, perfect even for hot summer days when you need nourishment without feeling sluggish.

Serves 4


500g chicken breast
500g bell peppers
300ml lemon juice
100g frisée salad
100g carrots chopped
50g celery leaves
50g black olives
1 tbsp sweet paprika
1 tbsp caraway seeds
1 clove of garlic chopped
1 tbsp Thyme
1 tbsp oily seeds
1 manioca root
Olive oil as needed
Frying oil (peanut or canola) as needed
Salt as needed

Chicken breast:
Create a marinade with sweet paprika, caraway seeds, olive oil, lemon juice, and salt. Leave the chicken to rest in the marinade for at least 4 hours up to 12 hours max. Roast in a pan with a tablespoon of olive oil until cooked through then set aside. When sufficiently cooled, julienne the chicken.

Bell peppers:
Julienne the bell peppers and cook in a large pan with a tablespoon of olive oil. Add garlic and fresh thyme. Lightly sauté, leaving the pepper slightly crunchy, and salt to taste.

Manioca chips:
Peel the manioca and thinly slice it with a mandoline. Soak in water for 30 minutes then drain and pat dry. When thoroughly dry, deep-fry in a large pot filled with hot frying oil. Remove when golden brown and let drain on paper towels.

To serve:
Mix the bell peppers and chicken in a salad bowl. Add the olives, seeds, celery leaves, chopped frisée salad, and carrots. Dress with salt, lemon juice, olive oil and freshly chopped parsley. Toss. Garnish with the manioca chips (or serve as a side) and you’re ready to go!