John Myers
Asparagus and Mango Salad with Chicken Breast Fillet
The perfect asparagus and mango salad with chicken breast fillet recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken breast fillets
- 300 g Asparagus green
- 400 g Asparagus white
- 1 Pc. Mango
- 3 Pc. Spring onions
- 1 bunch Arugula
- Mixed sprouts
- 150 g Creme fraiche Cheese
- 1 tbsp Orange vinegar or lemon juice
- 3 Stalk Parsely
- Salt
- Black pepper from the mill
- Cayenne pepper
- Oriental orange spice
- Peel the white asparagus and cook with the green asparagus with a little salt and sugar until al dente, cut into bite-sized pieces and allow to cool. Peel the mango, cut the core of the meat and dice. Clean the spring onions and cut into rings. Wash the rocket and spin dry.
- Put 1 / 3 of the mango cubes in a tall container and puree with the creme fraiche using a blender. Season to taste with vinegar (lemon juice), salt, sugar and cayenne pepper. Mix the asparagus, mango and spring onions in a bowl with 3 tablespoons of the dressing and chill for at least 30 minutes.
- Meanwhile, salt and pepper the chicken breast fillets and fry them in a pan. Chop the parsley.
- Spread the rocket on 2 plates, cover with the sprouts and drizzle with 2 tablespoons of dressing each. Top with the asparagus and mango salad and spread the rest of the dressing over it.
- After roasting, season the chicken breast fillets with Oriental Orange , arrange on top of the salad and sprinkle with the parsley. Good Appetite
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