← All recipes

🥗 Fruity Mango Curry Salad with Chicken Strips

376 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets
• 200 g mixed salad to your liking (e. g. romaine lettuce, arugula, sorrel, mustard cabbage)
• 3 tbsp oil
• 1 mango
• 1 avocado
• 4 tbsp chili sauce (sweet-sour)
• 1 tsp curry powder
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp hot mustard
• salt

Instructions

1. 1. Wash the salad leaves thoroughly.
2. 2. Remove any wilted greens or tough stems.
3. 3. Spin the salad dry.
4. 4. Place the leaves on the plates.
5. 5. Peel the mango.
6. 6. Cut the mango in half.
7. 7. Remove the pit.
8. 8. Cut the flesh into slices.
9. 9. Distribute the mango over the salad.
10. 10. Wash the chicken breast.
11. 11. Pat the meat dry.
12. 12. Cut the chicken into strips.
13. 13. Heat oil in a pan.
14. 14. Fry the chicken strips for about 1 minute until golden brown.
15. 15. Add the curry powder.
16. 16. Swirl the pan briefly to toast the spice.
17. 17. Stir in the chili sauce.
18. 18. Add a splash of water.
19. 19. Mix in the honey.
20. 20. Mix in the mustard.
21. 21. Mix in the vinegar.
22. 22. Season the sauce with salt.
23. 23. Remove the pan from the heat.
24. 24. Let the chicken finish cooking in the pan.
25. 25. Cut the avocado in half.
26. 26. Remove the avocado pit.
27. 27. Slice the avocado.
28. 28. Place the avocado slices on the salad.
29. 29. Place the chicken strips on top.
30. 30. Drizzle the sauce over the dish.
31. 31. Serve the salad with sour cream for dipping.

Nutrition per serving

• kcal: 376
• Protein: 38 g · Fett/Fat: 16 g · Carbs: 19 g