Summary

Ingredients

• 25 g iner, fresher
• 1 chilli pepper (s), red
• 6 tablespoon olive oil
• 2 chicken breasts, 150 g each
• Salt and pepper, freshly ground
• 0.5 teaspoon ½ paprika powder, noble sweet
• 4 stalks thyme
• 3 teaspoons honey
• 1 tablespoon sesame seeds, possibly
• 1 small radicchio
• 1 small mango (s), ripe
• 1 avocado (s), ripe
• 3 tablespoon lemon juice, freshly squeezed
• 1 tablespoon water

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Instructions

1. Peel the ginger and cut into slices. Score the chilli pepper.
2. Heat 2 tablespoons of oil in a pan. Season the chicken breasts with salt and paprika powder and fry them with the ginger, chilli and thyme in the pan over medium to high heat for approx. 5 minutes until light brown. Drizzle with 2 teaspoons of honey, sprinkle with sesame if you like and fry in a hot oven at 180 degrees (convection not recommended) on the middle rack for 10-15 minutes.
3. Clean and wash the radicchio and roughly pluck the leaves. Peel the mango, cut the pulp from the stone and dice. Halve the avocado, remove the stone and cut the pulp crosswise into slices and drizzle with ½ tablespoon lemon juice.
4. For the dressing, mix 2 ½ tablespoons of lemon juice with 1 tablespoon of water, salt, 1 teaspoon of honey and pepper. Stir in 4 tablespoons of oil. Arrange the radicchio, mango and avocado on plates and drizzle with the dressing. Cut the chicken breast into slices and place on the salad.