Chicken with Mango Dip

Ingredients for 2 servings:

• 1 mango(s)
• 2 chicken breast fillets
• 150 g yogurt (full-fat yogurt)
• 2 handfuls of lettuce, torn
• 100 g chips (tortilla chips)
• 2 tbsp lemon juice
• 1 chili pepper(s), red
• 2 tbsp oil
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wonderfully light – fruity summer dish

Peel the mango, cut into wedges, and drizzle with lemon juice. Finely purée one-third of the mango (preferably the parts that didn’t turn out so well) with the yogurt. Split the chili pepper, remove the seeds and ribs, and cut into fine rings. Wash the lettuce and tear it into smaller pieces if necessary. Cut the chicken into bite-sized cubes and fry in a pan with oil for about 4 minutes until golden brown. Remove from the pan and season with salt. In the same pan, fry the chili rings until crispy. Serve the salad with the chicken cubes and mango wedges. Drizzle some of the mango dip over the top and arrange the chili rings on top. Serve the tortilla chips and the rest of the mango dip in a bowl.