Cajun chicken with fennel and mango salad

Ingredients for 3 servings:

• 1 clove(s) garlic
• 2 passion fruit(s), fresh (or 2 tbsp passion fruit juice)
• 1 tsp honey
• 1 tbsp seasoning mix (Cajun – Barbecue – seasoning), in my recipes
• 2 tbsp oil
• 400 g chicken breast fillet(s)
• Salt
• 1 head of lettuce, fresh, green
• 1 bulb(s) of fennel
• 1 mango(s), ripe
• 1 grapefruit(s), pink
• 1 tsp honey
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dream combination, grilling with a difference

For the chicken skewers, place 16 wooden skewers in water to prevent them from burning during grilling. Peel and press the garlic. Halve the passion fruit and mix the flesh and seeds with the honey, garlic, Cajun barbecue seasoning, and 1 tablespoon of oil to make a marinade. Rinse the chicken breast fillet with cold water, pat dry, and cut into long, thin strips. Lightly salt the meat and toss it in the marinade, letting it sit for at least 20 minutes. In the meantime, make the fennel and mango salad. Wash the lettuce, spin it dry, and tear it into bite-sized pieces. Cut the mango open parallel to the oval core. Remove as much flesh from the core as possible, remove the skin, and cut into cubes. Wash the fennel bulb and chop the fennel fronds. Halve the bulb and cut it into thin strips (e.g., using a mango slicer). Peel the grapefruit with a sharp knife, removing enough of the inner white pith. Then cut out the fillets along the membranes, reserving any juice that runs through the skin. Mix the grapefruit juice, honey, fennel greens, and 1 tablespoon of oil to make a salad dressing. Season with salt and pepper and add all the salad ingredients. If you’re not grilling, preheat the oven grill. Thread the chicken breast strips onto the wooden skewers in a wavy pattern and grill for a few minutes on each side on the second rack from the top, until cooked through. Serve the skewers on top of the salad. Serve with a light, dry white wine and fresh baguette.