Chicken salad with mango and mushrooms

Name: Chicken salad with mango and mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 Chicken breasts (with skin and bone; approx. 1 kg); 4 (approx. 1 kg) Chicken legs; 7-10 Tbsp salt and pepper; 1 Bay leaf; 1 TABLESPOON black peppercorns; 3 can(s) (425 ml each) small mushroom heads; 1 large bunch of spring onions; 2 (approx. 350 g) Mini Roman salads; 1 (approx. 600 g) ripe mango; 2 TABLESPOONS Oil; 2–3 Limes; 500 g Whole milk yoghurt; 250 g mayonnaise; 100 ml Milk; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

2 Chicken breasts (with skin and bone; approx. 1 kg)
4 (approx. 1 kg) Chicken legs
7-10 Tbsp salt and pepper
1 Bay leaf
1 TABLESPOON black peppercorns
3 can(s) (425 ml each) small mushroom heads
1 large bunch of spring onions
2 (approx. 350 g) Mini Roman salads
1 (approx. 600 g) ripe mango
2 TABLESPOONS Oil
2–3 Limes
500 g Whole milk yoghurt
250 g mayonnaise
100 ml Milk
7-10 Tbsp Sugar

Directions

1
Wash the meat and simmer in plenty of boiling salted water covered with spices for 30-40 minutes. Remove the meat and let it cool down. Remove meat from skin and bone. Leave to cool. (Freeze broth if necessary.).
2
Drain mushrooms well. Clean and wash spring onions and salad. Cut spring onions into rings, salad into strips. Peel the mango, cut the fruit fl eece into slices from the stone and chop finely.
3
Sauté the mushrooms in the hot oil, remove them and let them cool down. Cut the meat into small cubes. Squeeze limes.
4
Stir yoghurt, mayonnaise and milk until smooth. Season with salt, pepper, lime juice and sugar. Mix all prepared salad ingredients. Season to taste.