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🍽️ Chicken Salad with Mango and Beans

824 kcal · 30 min · 4 servings

Ingredients

• 1 Soup chicken
• 2 bunch Soup greens
• Salt
• Peppercorns
• 1 sprig Thyme
• 150 g Kenia bean
• 1 Mango
• 1 Bell pepper
• 50 g Peanuts
• 150 g Whole milk yogurt
• 2 tbsp Crème fraîche
• 1 small piece Ginger
• 1 Garlic clove
• 0.5 Chili pepper
• 1 tbsp Curry powder
• 1 Lemon
• Salt
• Pepper
• 1 tbsp Coriander leaves
• Peppercorns

Instructions

1. 1. Place the whole soup chicken in a large pot.
2. 2. Pour 2.5 liters of water over it until the chicken is completely covered.
3. 3. Cut the soup vegetables (e.g., carrots, celery, leek) into small pieces.
4. 4. Bring the water to a boil once.
5. 5. Add the chopped soup vegetables to the pot.
6. 6. Add your desired spices.
7. 7. Reduce the heat to a low setting.
8. 8. Cover the pot and let the soup simmer for 2 hours.
9. 9. Carefully remove the cooked chicken from the broth.
10. 10. Strain the broth through a fine sieve to clarify it.
11. 11. Save the clear broth for other dishes.
12. 12. Remove the skin from the chicken meat.
13. 13. Remove the bones from the meat.
14. 14. Cut the deboned chicken meat into thin strips.
15. 15. Snap off the ends of the beans.
16. 16. Bring salted water to a boil.
17. 17. Boil the beans for 7 minutes in this boiling salted water (this is called blanching).
18. 18. Remove the beans from the water.
19. 19. Rinse the beans immediately with cold water to stop the cooking process.
20. 20. Let the beans drain well.
21. 21. Peel the mango.
22. 22. Carefully cut the flesh away from the large pit.
23. 23. Slice the mango flesh into thin slices.
24. 24. Halve the bell pepper lengthwise.
25. 25. Rinse the pepper halves.
26. 26. Remove the white core and seeds from the pepper.
27. 27. Cut the pepper strips into thin strips.
28. 28. Place the chicken strips on a large platter.
29. 29. Arrange the mango slices, beans, and pepper strips nicely on the platter.
30. 30. Sprinkle the salad with coarsely chopped peanuts.
31. 31. Stir the yogurt in a small bowl.
32. 32. Add the Creme Fraiche to the yogurt and mix both well.
33. 33. Peel the ginger.
34. 34. Mince the ginger very finely.
35. 35. Take a chili pepper and crumble it into small pieces.
36. 36. Stir the ginger, chili pepper, and curry powder into the yogurt cream.
37. 37. Pour the finished sauce over the salad.

Nutrition per serving

• kcal: 824
• Protein: 54 g · Fett/Fat: 58 g · Carbs: 21 g