Avocado-mango salad with chicken

Ingredients for 2 servings:

• 25 g fresh ginger
• 1 chili pepper(s), red
• 6 tbsp olive oil
• 2 chicken breasts (150 g each)
• Salt and pepper, freshly ground
• ½ tsp sweet paprika powder
• 4 sprigs of thyme
• 3 tsp honey
• 1 tbsp sesame, if desired
• 1 small radicchio
• 1 small mango(s), ripe
• 1 avocado(s), ripe
• 3 tbsp lemon juice, freshly squeezed
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and slice the ginger. Score the chili pepper. Heat 2 tablespoons of oil in a pan. Season the chicken breasts with salt and paprika powder and fry them with the ginger, chili, and thyme in the pan over medium to high heat for about 5 minutes until light brown on all sides. Drizzle with 2 teaspoons of honey, sprinkle with sesame seeds if desired, and roast in a hot oven at 180 degrees (convection not recommended) on the middle rack for 10-15 minutes. Clean and wash the radicchio and roughly tear the leaves. Peel the mango, cut the flesh from the stone, and dice it. Halve the avocado, remove the stone, and slice the flesh crosswise. Drizzle with ½ tablespoon of lemon juice. For the dressing, mix 2 ½ tablespoons of lemon juice with 1 tablespoon of water, salt, 1 teaspoon of honey, and pepper. Stir in 4 tablespoons of oil. Arrange the radicchio, mango, and avocado on plates and drizzle with the dressing. Slice the chicken breast and place it on top of the salad.