Summary

Ingredients

• 0.5 ½ mango (s)
• 2 pineapples, fresh
• 4 apricot (s)
• some stalks currants
• 2 handfuls lettuce, mixed
• 2 chicken breast fillet (s) (skinless), fried

For the dressing:

• 4 tablespoon natural yogurt
• 1 tablespoon mayonnaise for salad
• 2 tablespoon orange juice
• 1 teaspoon lemon juice
• 1 teaspoon curry
• salt and pepper
• sugar

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Instructions

1. Peel half the mango, loosened from the core, and cut into wedges. Remove the peel and the hard inner stalk from the pineapple slices and cut into bite-sized pieces. Either dice the apricots or cut into wedges. Currant panicles, except for a few for decoration, stalked. Clean and wash leaf salads and spin dry. Cut the chicken breast fillets into slices.
2. For the dressing, mix the yogurt and mayonnaise with the orange juice until smooth. Season to taste with lemon juice, curry, salt, pepper and sugar.
3. Arrange the fruit, the lettuce and the chicken breast fillet slices on two plates. Decorate with individual currants and the currant panicles. Serve the curry dressing separately.
4. The fruits can be varied well, for example papayas, melon balls and orange fillets or slices are also suitable. The chicken breast fillets can be replaced with turkey breast strips or shrimp.