Chicken, asparagus, and mango salad with curry sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• salt and pepper
• 3 tbsp olive oil
• 800 g asparagus, white, peeled, blanched for 5 minutes
• 1 mango(s), ripe, peeled, cut into sticks
• 30 g almond flakes or slivers, dry roasted
• 2 tbsp curry powder, mild
• 100 ml vegetable stock
• 2 tbsp lemon juice
• 1 tsp sugar
• 150 g crème fraîche
• 150 g yogurt
• some lettuce leaves
• some strawberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Season the chicken breast fillets with salt and pepper and fry in hot oil until browned. Cover and continue frying over medium heat for 6-8 minutes on each side. Remove the fillets from the pan, briefly sauté the curry powder in the fat, and deglaze with the stock. Pour the stock into a bowl and season with lemon juice, salt, pepper, and sugar. Then stir in the crème fraîche and yogurt and season to taste. Cut the meat diagonally into strips, arrange on plates with lettuce leaves, asparagus, mango, and strawberries, pour over the curry sauce, and sprinkle with the toasted almonds.