Chicken salad with ginger and honey dressing

Ingredients for 4 servings:

• 2 chicken breast fillets
• 3 tbsp vegetable cream
• salt and pepper
• 3 tsp curry
• 1 mango(s)
• 1 small pineapple
• 250 g cherry tomatoes
• 1 iceberg lettuce
• 100 ml Cremefine
• 2 tbsp apple juice
• 1 tsp ginger, freshly grated
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Rinse the chicken breast fillets and pat dry. Heat the vegetable cream in a pan and fry the chicken for 4 minutes on each side. Season with salt, pepper, and 1/2 teaspoon of curry powder. Let cool slightly and then slice. Peel the mango, halve it, and cut the flesh into slices, removing the stone. Cut one half into wide strips. Dice the other half. Peel the pineapple and roughly dice it. Wash and halve the cherry tomatoes. Rinse the iceberg lettuce, spin it dry, and tear it into bite-sized pieces. Purée the Cremefine with diced mango, apple juice, and ginger. Season the purée with salt, pepper, sugar, and the remaining curry powder. Place the salad ingredients and dressing in a bowl and mix well. Approx. 265 kcal per serving.