Avocado – Poultry Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 1 mango (s), ripe
- 2 avocado (s), medium ripe
- 150 ml orange juice
- 200 g sour cream
- 6 tablespoon lime juice
- 3 tablespoon oil
- 3 tablespoon mayonnaise
- 3 tablespoon curry powder
- 1 onion (s)
- 2 teaspoons pepper - grains, red
- salt and pepper
- sugar
- Baguette (s), fresh
Print Recipe
Pin Recipe Instructions
- Season the chicken fillets with salt and pepper and fry on both sides with 2 tablespoons of hot oil. Place the finished fillets in a fire-proof dish and bake in the preheated oven with 200 degrees bottom heat (or with 180 degrees fan oven) in the middle shelf for 15 minutes.
- Put the very finely diced onion with the remaining oil in the meat roast, add 2-3 tablespoon curry powder and sauté briefly. Deglaze with the orange juice, bring to the boil and allow to cool.
- Peel the mango, separate the pulp from the stone and cut into thin, elongated strips. Halve the avocados, remove the stones, remove the whole halves from the skin with a spoon and cut open in a fan shape. Arrange the mango and avocado pieces decoratively on the plates, brush with 4 tablespoons of lime juice and sprinkle with a little salt and pepper.
- Add the sour cream and mayonnaise to the now cold curry mixture and stir well. Season to taste with salt, pepper, sugar and 2 tablespoons of lime juice.
- Cut the meat into thin slices and also arrange on the plate. Add the sauce and sprinkle with the crushed peppercorns.
- It tastes wonderful and can be eaten warm or cold.
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