Avocado-mozzarella-mango salad with chicken skewer

Ingredients for 4 servings:

• 50 g pine nuts
• 1 large mango(s), ripe
• 1 avocado(s)
• 3 tbsp lime juice, fresh
• 125 g buffalo mozzarella
• 1 bunch arugula
• 200 ml orange juice
• 1 red chili pepper(s)
• 2 tbsp honey
• 6 tbsp olive oil
• some salt and pepper
• 120 g chicken fillet(s)
• 1 tbsp oil
• 2 tbsp chili sauce (Thai chili sauce)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

You will need 4 shish kebab skewers. Roast the pine nuts in a pan without fat until light brown, remove and set aside. Stone the mango. Peel the flesh and finely dice. Halve the avocado and remove the pit. Remove the flesh from the skin, finely dice, and drizzle with lime juice. Drain the mozzarella and cut into fine cubes. Clean and wash the arugula and drain well. For the dressing, put the orange juice in a saucepan, bring to a boil, and reduce by half. Remove from the heat and let cool. Clean the chili, cut it lengthwise, wash it, and remove the seeds. Finely chop the pod. Mix together the reduced orange juice, honey, and chili. Gradually whisk in the olive oil. Season with salt and pepper. Wash the chicken, pat dry, and cut into bite-sized pieces. Season with salt and pepper. Thread three pieces of meat onto each skewer. Heat 1 tablespoon of oil in a pan. Fry the skewers in the pan for about 6 minutes, turning occasionally. Just before the end of the cooking time, drizzle with chili sauce and remove. Divide the mango among 4 glasses. Drizzle with a little more dressing. Place the mozzarella on top and drizzle with more dressing. Repeat with the avocado cubes. Mix the arugula and dressing and divide among the 4 glasses. Sprinkle with pine nuts. Arrange a skewer on each glass and serve immediately.