Mango salad with breaded chicken breast strips

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• 70 ml olive oil
• 50 g breadcrumbs
• 30 g Parmesan, grated
• 2 tsp garlic granules
• 2 tsp Italian herbs, dried
• some salt and pepper
• ½ iceberg lettuce
• 1 can of mangoes
• 120 g Parmesan, sliced
• 2 handfuls of grapes
• 50 g almond flakes
• 3 tbsp sauce (curry mango sauce)
• some pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Preheat the oven to 180°C fan/convection oven. Grate approximately 30g of Parmesan cheese. Mix the olive oil with the garlic in a deep dish. Place the breadcrumbs, grated Parmesan cheese, and Italian herbs in another deep dish and mix well. Cut the meat into strips, season with salt and pepper. Coat each strip in the garlic oil, then in the breading, and place on a baking sheet lined with baking paper. Bake for approximately 25 minutes (until the breading is lightly browned). For the mango salad, lightly toast the flaked almonds in a pan. Grate the remaining Parmesan cheese into strips. Wash the lettuce and cut into bite-sized pieces. Wash the grapes and cut each one in half lengthwise. Drain the canned mango, reserving about half the mango juice. Mix the curry mango sauce with a little mango juice until it has the consistency of a salad dressing, then add pepper to taste. Just before serving, toss all salad ingredients together, reserving a few strips of Parmesan and a few almonds per serving. Place the salad in the center of a plate, arrange the chicken breast strips around it and on top. Garnish with the reserved strips of Parmesan and almonds.