Salad with chicken pops


Salad with chicken pops


Chicken burgers:

Pan: Heat oil in a pan and fry the burgers for approx. 4 minutes. Place the pops on paper to dry. 
Oven: Pre-heat the oven to 200°. Heat for 12-15 minutes. 


Rinse the salad and dry it. Cut it into smaller pieces and place in a bowl.
Steam edamame beans for 1-2 minutes and let them cool. Roast the pine nuts golden on a dry pan and let them cool. Peel a shallots and chop them finely.
Spread edamame beans, finely chopped tarragon or parsley, roasted pine nuts, grated lemon peel and finely chopped shallots over the salad. 
Add pops un top. 


Cut the chili into fine pieces and chop the garlic. Mix it in a bowl. 
Add yoghurt, lime/lemon juice and mix it well together. Season with salt and pepper. 
Add herbs. 
Pour some dressing over the salad and serve the rest in a small bowl. 


4 persons

Chicken burger with bacon:

4-500 g of chicken pops
5 dl neutral yoghurt
1 chili
2 cloves chopped or pressed garlic
2 tbsp. lime/lemon juice
Slightly grated lemon or lime peel
Chives or coriander
Salad or pea shoots
3 dl peeled edamame beans
75 g pine nuts
1-2 shallots
1 dl tarragon or broad-leaved parsley 
½ tsp. salt
½ tsp. black pepper

Cooked with


For further information

Mohammad Mouneimne

Sales Director, Global Export

Sabrina Kronborg

Business Unit Manager, Southern Europe & Asia

Kaja Gregersen

Key Account Manager Asia

Oliver Broderius Sarto

Key Account Manager UK FS

*Not treated with antibiotics subject to medical prescription. A feed additive (Coccidiostats) is used to avoid disorders of the intestines in the chicken, which can be caused by parasites.