Ingredients

1 pack of Eisberg mix
200 g chicken breast fillet
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 teaspoon of sugar
2 tablespoons of olive oil
1 bunch of mint
1 bunch of basil
2,5 dkg toasted peanuts (3 tablespoons)
450 g pomelo (1 piece)
2 tablespoons of peanut oil

Directions

Mix the ingredients thoroughly, then add the diced chicken and leave to stand for half an hour. Thread the chicken onto skewers and grill in a grill pan.
Pour the salad into a bowl and toss with the fresh herbs. Peel and dice the pomelo and add to the salad. Drizzle with peanut oil and sprinkle with chopped peanuts.

Eisberg’s tip

Other salad mixes can also be added.