Summary

Ingredients

For the salad:

• 3 chicken breasts
• 2 handfuls rocket
• 1 iceberg lettuce
• 1 cucumber (s)
• 1 packet feta cheese
• 1 mango (s)
• 2 avocado (s)

For the marinade:

• 1 small pineapple, fresh or canned
• 1 chilli pepper (s) or dried chilli powder
• 0.5 ½ lemon (s), juice from it
• 3 tablespoon curry powder
• Salt and pepper

For the dressing:

• 2 tablespoon herb vinegar
• 0.5 ½ lemon (s), juice from it
• 2 tablespoon water
• Salt and pepper

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Instructions

1. Peel the pineapple and chilli and place in a multi-food processor. Halve the lemon and add the juice from half the lemon to the pineapple. Add curry powder, salt and pepper according to taste. Process everything to a smooth mass and fill in a freezer bag. Marinate the chicken breasts in the mixture in the refrigerator for at least 2 hours.
2. Wash and cut the rocket, iceberg lettuce and cucumber and place in a large salad bowl. Halve the feta cheese, cut into large pieces and sprinkle over the salad. Peel the mango, cut into small pieces and add to the salad.
3. Peel, core and slice the avocados. Season with salt and pepper
4. Heat a grill pan and fry the chicken breasts and the avocado slices well in it.
5. In the meantime, make a dressing. Mix the herb vinegar, the other half of the lemon, the water and salt and pepper as desired. Pour over the salad and mix well
6. Spread the rest of the feta cheese and the fried avocado slices over the salad. Cut the chicken breasts into slices and spread them over the salad as well
7. Garlic bread toasted in the oven tastes good with it.