Summary

Ingredients

• 1 iceberg lettuce, or equivalent amount lamb`s lettuce
• 10 cocktail tomatoes
• 0.5 ½ cucumber (s)
• 0.5 can ½ corn
• 1 packet feta cheese
• 500 g chicken breast or turkey breast
• 1 glass mango chutney
• 75 ml sauce, (mango sauce)
• 2 tablespoon honey
• 3 tablespoon oil, for frying
• salt and pepper
• 1 cup cream cheese, e.g., Feta cucumber
• 1 stick ciabatta
• 1 mango (s), ripe, alternatively peach or nectarine
• water

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Instructions

1. Cut the meat into strips and fry well in the oil. Wash, drain and cut the vegetables to the desired size. Put everything in a large bowl and season with salt and pepper.
2. When the meat is golden brown on all sides, fry the chopped mango (or peach, nectarine) briefly and then add the chutney, mango sauce and honey. Let everything get hot over medium heat and simmer for 5 minutes. Stir occasionally. If the sauce is too firm or does not appear enough, just add a little water.
3. Cut the feta into bite-sized cubes and place in an extra bowl. Attention! The sauce is poured hot over the salad and mixed immediately. Please only put the feta on the salad when serving, otherwise it will disintegrate and no longer look so appetizing.
4. We always eat the salad with ciabatta and cream cheese, because it goes well with it and makes a full meal.
5. The salad is less suitable for later consumption as the iceberg lettuce / lamb`s lettuce quickly collapses due to the sauce and the initial heat.
6. I wish you all a good appetite =)