Avocado-mozzarella-mango Salad with Chicken Skewer

Summary

Ingredients

• 50 g pine nuts
• 1 large mango (s), ripe
• 1 avocado (s)
• 3 tablespoon lime juice, fresh
• 125 g buffalo mozzarella
• 1 bunch rocket
• 200 ml orange juice
• 1 chilli pepper (s), red
• 2 tablespoon honey
• 6 tablespoon olive oil
• some salt and pepper
• 120 g chicken fillet (s)
• 1 tablespoon oil
• 2 tablespoon chili sauce (Thai chili sauce)

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Instructions

1. You need 4 kebab skewers.
2. Roast the pine nuts in a pan until light brown, remove and set aside.
3. Cut the mango from the stone. Peel and finely dice the pulp. Halve the avocado and remove the stone. Remove the pulp from the skin, dice finely and drizzle with lime juice. Drain the mozzarella and cut into fine cubes. Clean, wash and drain the rocket.
4. For the dressing, put orange juice in a saucepan, bring to the boil and reduce by half. Take it from the stove and let it cool off.
5. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pod into small pieces. Mix the reduced orange juice, honey and chilli together. Gradually withhold olive oil. Season to taste with salt and pepper.
6. Wash the chicken, pat dry and cut into bite-sized pieces. Season with salt and pepper. Put three pieces of meat on a skewer. Heat 1 tablespoon of oil in a pan. Fry the skewers in it, turning, for about 6 minutes. Just before the end of the roasting time, pour the chili sauce over it, remove.
7. Divide the mango between 4 glasses. Drizzle some dressing over it. Put the mozzarella on top and drizzle with some dressing again. Do the same with the avocado cubes. Mix the rocket and dressing and divide between the 4 glasses. Scatter pine nuts on top. Place a skewer on each glass and serve immediately.