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🍽️ Chicken and Fruit Sandwich
647 kcal · 30 min · 4 servings
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Ingredients
- 500 g chicken breast fillet (kitchen-ready, skinless)
- salt
- pepper (from the mill)
- 2 tbsp germ oil
- 3 tbsp cashew nuts
- 2 red bell peppers
- 1 ripe mango
- 4 large lettuce leaves (e.g. iceberg lettuce)
- 250 g plain yogurt
- 3 tbsp mayonnaise
- 2 tbsp orange juice
- 8 slices toast bread
- 4 tbsp coconut flakes
- 1 bunch basil
Instructions
- 1. Heat a pan with a little oil over medium-high heat.
- 2. Wash the chicken meat and pat it dry with kitchen paper.
- 3. Season the meat with salt and pepper.
- 4. Fry the chicken in the hot pan until golden brown on all sides.
- 5. Reduce the heat and let the meat cook through.
- 6. Roast the nuts in a separate dry pan until golden brown.
- 7. Remove the nuts from the pan and set them aside.
- 8. Wash the bell peppers and cut them in half lengthwise.
- 9. Remove the seeds from the bell peppers.
- 10. Cut the bell pepper into thin strips.
- 11. Peel the mango.
- 12. Carefully cut the flesh away from the pit.
- 13. Divide the mango flesh into thin slices.
- 14. Wash the salad leaves.
- 15. Spin the salad leaves dry.
- 16. Mix the yogurt with the mayonnaise and orange juice in a bowl.
- 17. Finally season the dressing with salt and pepper.
- 18. Remove the cooked chicken from the pan.
- 19. Cut the chicken meat into thin strips.
- 20. Top four slices of toast with one salad leaf each.
- 21. Place some mango slices on the toast slices.
- 22. Distribute the pepper strips on the toast.
- 23. Place the chicken strips on the sandwiches.
- 24. Sprinkle the sandwiches with the roasted nuts.
- 25. Add coconut flakes and basil leaves.
- 26. Drizzle the sandwiches with the prepared dressing.
- 27. Place one more slice of toast on top of each.
- 28. Press the sandwiches down lightly.
- 29. Cut the sandwiches in half diagonally.
- 30. Serve the sandwiches immediately.
Nutrition per serving
- kcal: 647
- Protein: 41 g · Fett/Fat: 34 g · Carbs: 42 g