Summary

Ingredients

• 2 small chicken breast fillet (s), skinless and boneless
• some oil, for frying
• salt and pepper

Also: for marinating

• 2 tablespoons oil
• 1 teaspoon butter
• 1 clove garlic
• 1 lemon (s), organic, juice and zest

For the salad:

• 1 small mango (s), ripe
• 1 romaine lettuce, mini
• 2 tablespoon pomegranate seeds
• 1 spring onion (s)
• 1 lime (s), add the juice from it
• 1 teaspoon agave syrup
• salt and pepper
• 1 tablespoon oil
• 2 tablespoon macadamia nuts

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Instructions

1. Rinse the chicken fillets, pat dry and cook in the heated fat, season with salt and pepper.
2. For the marinade, heat the oil with butter in a small saucepan or butter pan and sauté the very finely chopped garlic clove in it. Add two tablespoons of lemon juice and the zest from the whole lemon. Pour the whole thing over the cooked chicken breast fillets and let it steep while cooling.
3. In the meantime, peel the mango, cut from the stone, cut the flesh into wedges. Wash the romaine lettuce, cut into bite-sized pieces. Clean and wash the spring onions and cut into rings.
4. For the dressing, mix lime and agave syrup with salt, pepper and oil.
5. Remove the chicken fillets from the marinade and cut into slices. Add the marinade to the salad dressing, season to taste.
6. Mix the chicken slices with the mango, spring onions, pomegranate seeds and coarsely chopped nuts, place on the romaine lettuce, drizzle with the dressing.