Mango-avocado salad with chicken strips, arugula and tomatoes

Ingredients for 4 servings:

• 1 mango(s)
• 2 avocados
• 250 g cocktail tomatoes
• 200 g arugula
• 1 tbsp lemon juice
• 2 tbsp oil
• 350 g chicken breast, without skin and bones
• some salt and pepper
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 4 tbsp olive oil
• 1 tbsp mustard
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

unusual starter – quickly prepared

Peel the mango, cut the flesh into thin slices, and then dice it. Halve the avocados, remove the pit, scrape the flesh out of the skin with a tablespoon, and cut it into small pieces. Sprinkle the pieces with lemon juice to prevent discoloration. Cut the chicken breast into strips, season with salt and pepper, fry briefly in oil, and then set aside. Wash the arugula and the tomatoes, then halve or quarter them. In a bowl, gently mix the tomatoes, arugula, mango, avocado, and chicken breast together. For the dressing, whisk all the ingredients together and pour over the salad before serving.