Avocado-Mozzarella-Mango salad with chicken skewer

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until light brown, remove and put aside. Cut the mango off the stone. Peel the flesh and dice finely. Halve avocado and remove core. Remove the flesh from the skin, dice finely and sprinkle with lime juice. Drain mozzarella and cut into fine cubes. Clean and wash the rocket and drain well

2. 2

   For the dressing, pour orange juice into a pot, bring to the boil and reduce by half. Remove from the heat and let it cool down. Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Mix reduced orange juice, honey and chilli. Gradually add olive oil. Season to taste with salt and pepper

3. 3

   Wash the chicken meat, dab dry and cut into bite-sized pieces. Season with salt and pepper. Put three pieces of meat on each skewer. Heat 1 tablespoon of oil in a frying pan. Fry the skewers for about 6 minutes while turning. Shortly before the end of the frying time, brush with chilli sauce, remove

4. 4

   Divide the mango into 4 glasses. Drizzle some dressing over it. Add the mozzarella and sprinkle some dressing again. Do the same with the avocado cubes. Mix rocket and dressing and divide between the 4 glasses. Sprinkle with pine nuts. Arrange a skewer on each glass and serve immediately

Nutrition Facts

KCAL
580 kcal

CARBS
29 g

FATS
44 g

PROTEINS
17 g