Avocado-mango salad with chicken breast strips

Ingredients for 2 servings:

• 150 g feta cheese
• 1 m.-sized mango(s)
• 1 m.-sized avocado(s)
• 1 large lettuce(s)
• 400 g chicken breast fillet(s)
• some oil for frying, or other fat
• 2 tsp mustard, medium hot
• 2 tsp honey, liquid
• 1 tsp chili oil
• 5 ml balsamic vinegar
• 20 ml olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

summer salad

Peel the mango and cut into small bite-sized strips or cubes and place in a single bowl. Wash and trim the chicken (remove tendons, etc.). Separate and wash the lettuce leaves. Pit the avocado, cut the flesh into small bite-sized cubes, and place in a single bowl. Remove the feta from the package and cut it into small bite-sized cubes or strips and place in a single bowl. If you like, you can also toast some pine nuts and mix them into the finished salad. For the dressing, place a few pieces of the peeled mango in a tall container. Add olive oil. Add balsamic vinegar, honey, mustard, and chili oil (that’s what makes it!), and season with salt and pepper. Mix with a hand blender until smooth. Spin dry the lettuce leaves and place them in a large salad bowl. Add the dressing and mix (a little dressing on each leaf is enough, as it’s more flavorful). Sear the meat over high heat, depending on its thickness, turning only once. When it’s cooked to your desired degree, transfer it to a cutting board and cut into individual strips (only after everything else is ready). To serve, place the salad bowl and plates on the table, then place the bowls of feta, mango, avocado, and pine nuts on the table, each with its own spoon. Now everyone can create their own salad as they please and then top with some fried chicken strips.