Mango and arugula salad

Ingredients for 4 servings:

• 1 mango(s)
• 200 g arugula
• 200 g chicken breast fillet(s)
• 50 g tomatoes, dried
• 2 gherkins
• 100 ml sweet cream
• 150 g yogurt
• ½ lemon(s), the juice
• Balsamic vinegar, light
• salt and pepper
• 2 tbsp sugar
• 20 g parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with chicken breast and yogurt dressing

Peel the mango and cut the flesh into pieces. Clean the arugula thoroughly. Cut the sun-dried tomatoes and gherkins into pieces or slices. Season the chicken breast with salt and pepper, fry in a pan, and cut into thin slices. Combine the ingredients in a bowl and mix well. For the dressing, combine the lemon juice, a little balsamic vinegar, salt and pepper, and the sugar. Slowly stir in the cream. Mix in the yogurt and fold in the chopped parsley.