Tropical salad with curry cream dressing

Ingredients for 2 servings:

• 400 g chicken breast, cut into strips
• 50 g pine nuts
• 100 g cherry tomatoes
• 1 mango(s)
• ½ honeydew melon(s)
• 150 g salad mix of your choice
• 60 g Parmesan, sliced
• oil
• butter
• salt and pepper
• Paprika powder
• 1 cup crème fraîche
• 3 tbsp mayonnaise
• 100 g yogurt
• ½ lime(s), juice
• 2 tbsp orange juice
• 1 pinch(s) of sugar
• curry powder
• Turmeric powder
• Paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

healthy, fruity

For the dressing, combine the crème fraîche, mayonnaise, yogurt, the juice of half a lime, sugar, salt, pepper, paprika, curry powder, turmeric powder, and orange juice in a bowl and puree with a hand blender. Refrigerate. Sear the chicken strips in oil and season with paprika, salt, and pepper. Toast the pine nuts in a new pan. Halve the cherry tomatoes and sauté briefly in the pan with butter. Peel the mango and honeydew melon and cut the flesh into strips or pieces. Divide the salad mix among the plates, arrange the mango strips, melon pieces, pine nuts, tomatoes, and chicken strips on top, and drizzle with the dressing. Serve with warm baguette.