Summary

Ingredients

• 1 mango (s)
• 2 chicken breast fillet (s)
• 150 g yourt (whole milk yourt)
• 2 handfuls lettuce, plucked
• 100 g chips (tortilla chips)
• 2 tablespoon lemon juice
• 1 chilli pepper (s), red
• 2 tablespoons oil
• salt

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Instructions

1. Peel the mango, cut into wedges and drizzle with lemon juice. Puree a third of it (preferably the parts that have not become so nice cracks) with the yoghurt.
2. Slice the chilli pepper, remove the stones and the vaginal walls and cut into fine rings. Wash the lettuce and, if necessary, pluck it even smaller.
3. Cut the chicken into bite-sized cubes and fry in the pan with the oil for about 4 minutes until golden brown. Take out of the pan and season with salt. Fry the chili pepper rings in the same pan until crispy.
4. Serve the salad with the chicken cubes and the mango wedges. Drizzle some of the mango dip over it and top it with the chili rings. Serve the tortilla chips and the rest of the mango dip in a bowl.