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🍽️ Curry Chicken on Leaf Salad

285 kcal · 30 min · 4 servings

Ingredients

• 0.5 head Lollo Rosso
• 0.5 head lettuce
• 1 ripe mango
• 100 g chickpeas (can)
• 1 red bell pepper
• 150 g plain yogurt
• 2 tbsp lemon juice
• 2 tbsp oil
• 1 tsp liquid honey
• salt
• pepper
• cumin
• 400 g chicken breast fillet
• curry powder

Instructions

1. 1. Thoroughly wash the leaf salad under running water.
2. 2. Shake the salad dry and discard any wilted greens.
3. 3. Cut the salad greens into bite-sized pieces.
4. 4. Peel the mango and remove the flesh from the pit.
5. 5. Cut the mango flesh into thin strips.
6. 6. Drain the chickpeas in a colander.
7. 7. Wash the bell pepper and remove the stem and seeds.
8. 8. Cut the bell pepper into quarters.
9. 9. Slice the bell pepper quarters into very thin strips.
10. 10. Mix the yogurt with the lemon juice.
11. 11. Add one tablespoon of oil, the honey, salt, pepper, and a pinch of cumin.
12. 12. Stir the mixture until smooth to form a uniform sauce.
13. 13. Wash the chicken meat and pat it dry with a kitchen towel.
14. 14. Sprinkle the meat evenly with curry powder.
15. 15. Heat the remaining oil in a pan over medium heat.
16. 16. Fry the meat for about 3 minutes on each side until golden brown.
17. 17. Season the meat finally with salt and pepper.
18. 18. Remove the meat from the pan.
19. 19. Slice the meat into thin pieces.
20. 20. Add the chickpeas briefly to the hot pan.
21. 21. Toss the chickpeas to let them warm up.
22. 22. Mix all prepared salad ingredients in a bowl.
23. 23. Drizzle the salad with the yogurt sauce.
24. 24. Place the chicken slices on top of the salad.
25. 25. Optionally, dust the meat lightly with curry powder again.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 8 g · Carbs: 22 g