An amazing combination of seemingly completely different products makes this salad very tasty. You can change the taste of the salad by adding boiled shrimp to it before pouring the sauce.
It is necessary
- - 4 chicken breast fillets;
- - one ripe mango;
- - 100 g young spinach - 6 bunches;
- - 2, 5 glasses of chicken broth;
- - 2 tbsp. tablespoons of lemon juice.
- For the sauce:
- - ½ cup coarsely chopped roasted hazelnuts;
- - finely grated lemon zest and juice of 1 lemon;
- - 2 tbsp. tablespoons of sunflower oil;
- - 2 teaspoons of sesame oil;
- - 2 tbsp. spoons of liquid honey;
- - 2 tbsp. spoons of soy sauce.
Instructions
Step 1
Place the chicken breasts in a pot of stock and lemon juice. Bring to a boil, then cook for 20 minutes. Transfer the chicken to a plate with a slotted spoon and let cool.
Step 2
Cut the chicken breasts into thin slices. Cut the mango in half and remove the pit. Peel the mango pulp and cut into small slices. Combine mango, chicken slices, and spinach leaves in a bowl.
Step 3
For the sauce, combine sunflower and sesame oil, lemon zest and lemon juice, honey and soy sauce in a jug. Add toasted nuts, stirring occasionally. If you can't find a hazelnut, use a pecan. Fry the nuts without oil in a heavy-bottomed skillet over low heat for 5 minutes, shaking the pan all the time.
Step 4
Pour the honey sauce over the chicken, mango, and spinach. Stir all ingredients lightly. Divide the salad into four portions and serve.
