Chicken Curry Salad with Mango and Snow Peas

Summary

Ingredients

• 500 g chicken breast fillet (s)
• salt
• Pepper, black, freshly ground
• 4 tablespoon oil
• 150 g suar snap peas, halved
• 1 mango (s), cut into strips
• 2 tablespoon curry, mild
• 100 ml vegetable stock
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 150 g yourt (skimmed milk)
• 100 g Miracel Whip Balance
• 30 g almond flakes, dry roasted, possibly as a decoration

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Instructions

1. Salt + pepper the chicken breast fillet and brown all over in the hot oil. Cover and cook for 6 minutes on each side.
2. Blanch the snow peas in boiling water for 1 minute, drain and rinse in cold water.
3. Remove the chicken breast from the pan; Briefly sweat the curry in the frying fat and deglaze with the stock. Put the stock in a bowl and season with lemon juice, salt, pepper and sugar. Mix with Miracel Whip and yoghurt and season to taste. Cut the meat into bite-sized pieces and mix carefully with the mango, sugar snap peas and the curry sauce. Serve sprinkled with the almond flakes.