Summer salad with chicken, mango and peanut dressing

Squeeze the garlic and grate the ginger. Mix the garlic, ginger, sambal and oil in a deep plate into a marinade. Halve the chicken fillets and scoop them through the marinade. Let stand for 5 minutes. Fry the chicken tenderloins in brown and cooked for 8-10 minutes.

Meanwhile, peel the mango with a peeler and cut the flesh into thick slices of the kernel. Cut the slices into cubes. Wash the lettuce leaves, dry them in a salad spinner and tear them into pieces. Finely chop half of the peanuts. Put the pieces of chicken on a plate.

Stir the chopped peanuts with the orange juice through the shortening in the pan and heat to a nice peanut dressing. Allow to cool slightly.

Place the lettuce leaves with the lettuce in deep plates and divide the cubes of mango and the pieces of chicken over it. Sprinkle the peanut dressing over it and finally sprinkle the whole peanuts over it. Tasty with baguette.