Chicken – Asparagus – Mango – Salad with Curry Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- salt
- pepper
- 3 tablespoon olive oil
- 800 g asparaus, white, peeled, blanched for 5 minutes
- 1 mango (s), ripe, peeled, cut into sticks
- 30 g almond (s) (flakes or splinters), dry-roasted
- 2 tablespoon curry, mild
- 100 ml vegetable stock
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- 150 g crème fraîche
- 150 g yourt
- some lettuce-leaves
- some strawberries
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chicken breast fillets and fry them brown in hot oil. Cover and cook for 6-8 minutes on each side over medium heat. Take the fillet out of the pan, briefly sweat the curry in the fat and deglaze with the stock.
- Put the stock in a bowl and season with lemon juice, salt, pepper and sugar, then mix with the creme fraiche and yoghurt and season well.
- Cut the meat diagonally into strips, arrange on the plates with lettuce leaves, asparagus, mango and strawberries, pour the curry sauce over them and sprinkle with the roasted almonds.
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