Mango chutney salad with turkey strips

Ingredients for 4 servings:

• 1 iceberg lettuce, or equivalent amount of lamb’s lettuce
• 10 cocktail tomatoes
• ½ cucumber(s)
• ½ can corn
• 1 package of feta cheese
• 500 g chicken breast or turkey breast
• 1 jar mango chutney
• 75 ml sauce (mango sauce)
• 2 tbsp honey
• 3 tbsp oil, for frying
• salt and pepper
• 1 cup cream cheese, e.g. feta cucumber
• 1 stalk(s) Ciabatta
• 1 mango(s), ripe, alternatively peach or nectarine
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fruity, fresh salad, the absolute hit!

Cut the meat into strips and fry them well in the oil. Wash the vegetables, drain them, and cut them into the desired sizes. Place everything in a large bowl and season with salt and pepper. When the meat is golden brown on all sides, fry the finely chopped mango (or peach, nectarine) briefly, then add the chutney, mango sauce, and honey. Heat everything over medium heat and simmer for 5 minutes, stirring occasionally. If the sauce is too thick or seems too small, simply add a little water. Cut the feta into bite-sized cubes and place in a separate bowl. Note: The sauce is poured hot over the salad and mixed immediately. Please do not place the feta on the salad until serving, otherwise it will fall apart and look less appetizing. We always eat the salad with ciabatta and cream cheese because it goes so well with it and makes a complete meal. The salad is less suitable for later consumption, as the sauce and initial heat cause the iceberg lettuce/lamb’s lettuce to quickly collapse. I wish you all a good appetite =)