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Julie Norland
Chicken salad with mango
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Ingredients
- 500 gram chicken breast
- 1 chicken broth tablet
- 2 tablespoon pine nuts
- 2 mango
- 150 gram feta
- 6 dried tomato on oil
- 3 tablespoon fresh chives
- 3 tablespoon frozen chives
- 1 crop endive
- 1 crop friséesla
- 4 tablespoon olive oil for the dressing
- 1 shallot for the dressing
- 2 tablespoon red fruit vinegar for the dressing
- 2 tablespoon raspberry vinegar for the dressing
- 2 tablespoon mayonnaise for the dressing
- 2 tablespoon sour cream for the dressing
- 100 milliliters White wine for the dressing
- 1 teaspoon curry powder for the dressing
- 1 tablespoon apricot jam for the dressing
- 1 tablespoon marmalade for the dressing
Directions
-
Dissolve the chicken stock cube in about 1 liter of water and cook the chicken fillets in this way for 15-20 minutes. Remove the chicken meat from the pan and let it cool down.
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Roast the pine nuts golden brown in a dry hot frying pan.
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Mix the ingredients for the dressing. Cut the chicken fillet into cubes or strips.
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Mix the chicken with mango, feta, dried tomatoes and chives. Scoop the dressing lightly.
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Arrange the salad on a bed of endive or frize salad and sprinkle the pine nuts over it.
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Nutrition
600Calories
Sodium0% DV0g
Fat52% DV34g
Protein80% DV40g
Carbs10% DV29g
Fiber0% DV0g
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