Mango salad with lemony chicken breast fillet

Ingredients for 2 servings:

• 2 small chicken breast fillets, without skin and bones
• some oil for frying
• salt and pepper
• 2 tbsp oil
• 1 tsp butter
• 1 garlic clove(s)
• 1 lemon(s), organic, juice and zest
• 1 small mango(s), ripe
• 1 romaine lettuce, mini
• 2 tbsp pomegranate seeds
• 1 spring onion(s)
• 1 lime(s), the juice
• 1 tsp agave syrup
• salt and pepper
• 1 tbsp oil
• 2 tbsp macadamia nuts

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

fruity-light and rich in vitamins

Rinse the chicken fillets, pat dry, and cook in the heated fat, seasoning with salt and pepper. For the marinade, heat the oil and butter in a small saucepan or buttered pan and sauté the very finely chopped garlic clove. Add two tablespoons of lemon juice and the zest of the whole lemon. Pour the mixture over the cooked chicken breast fillets and let it cool. Meanwhile, peel the mango, remove the stone, and cut the flesh into wedges. Wash the romaine lettuce and cut into bite-sized pieces. Trim and wash the spring onions and slice them into rings. For the dressing, mix the lime and agave syrup with salt, pepper, and oil. Remove the chicken fillets from the marinade and slice them. Add the marinade to the salad dressing and season to taste. Mix the chicken slices with the mango, spring onions, pomegranate seeds, and coarsely chopped nuts, place them on the romaine lettuce, and drizzle with the dressing.