Hearty fruit platter with leaf salad, chicken breast and curry dressing

Ingredients for 2 servings:

• ½ mango(s)
• 2 pineapple slices, fresh
• 4 apricots
• some currant stalks
• 2 handfuls of mixed leaf lettuce
• 2 chicken breast fillets (skinless), fried
• 4 tbsp natural yogurt
• 1 tbsp salad mayonnaise
• 2 tbsp orange juice
• 1 tsp lemon juice
• 1 tsp curry
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious – light summer snack or in smaller quantities as a starter

Peel half a mango, remove the pit, and cut into wedges. Remove the skin and hard inner core from the pineapple slices, then cut into bite-sized pieces. Dice the apricots or cut into wedges. Remove the stems from the currant vines, leaving a few for decoration. Trim and wash the lettuce and spin dry. Slice the chicken breast fillets. For the dressing, mix the yogurt and mayonnaise with the orange juice until smooth. Season with lemon juice, curry, salt, pepper, and sugar. Arrange the fruit, lettuce, and chicken breast fillet slices on two plates. Garnish with single currants and the currant vines. Serve the curry dressing separately. The fruit can be varied; for example, papayas, melon balls, and orange segments or slices are also suitable. The chicken breast fillets can be replaced with turkey breast strips or shrimp.