Chicken salad with mango

Name: chicken salad with mango
Total time: 30 min
Yield: 4
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

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.
Roast the pine nuts golden brown in a dry hot frying pan.
Mix the ingredients for the dressing. Cut the chicken fillet into cubes or strips.
Mix the chicken with mango, feta, dried tomatoes and chives. Scoop the dressing lightly.
Arrange the salad on a bed of endive or frize salad and sprinkle the pine nuts over it.