Summer salad with mango-jalapeño dressing

Name: Summer salad with mango-jalapeño dressing
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS liquid honey; 100 ml fresh squeezed orange juice; 2 red onions; 250 g cherry tomatoes; 150 g Apricots; 1 (approx. 350 g) leaf salad (e.g. salarico); 2 Jalapeños; 1 (approx. 500 g) Mango; 2 Garlic cloves; 1 Lime; 4 TABLESPOONS Olive oil; 8 Disc/s Baguette bread

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS liquid honey
100 ml fresh squeezed orange juice
2 red onions
250 g cherry tomatoes
150 g Apricots
1 (approx. 350 g) leaf salad (e.g. salarico)
2 Jalapeños
1 (approx. 500 g) Mango
2 Garlic cloves
1 Lime
4 TABLESPOONS Olive oil
8 Disc/s Baguette bread

Directions

1
Wash the meat and dab dry. Heat oil in a pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper. Drizzle with honey and deglaze with orange juice. Bring to the boil briefly. Remove meat from the pan and let it cool down. Let the stock cool down in the pan.
2
Onions peel, halve and in fine strips cut. Wash and halve the tomatoes. Wash and stone the apricots and cut them into slices. Clean, wash, drain well and cut the lettuce coarsely. Clean and wash the jalapeños and cut them into fine rings.
3
For the dressing, peel the mango, cut the flesh off the stone and dice it roughly. Peel garlic and chop coarsely. Halve the lime and squeeze it. Place the mango, garlic and lime juice in a tall mixing bowl and blend finely with a hand blender. Mix in gravy. Season to taste with salt and pepper. Stir in 2 tablespoons of olive oil.
4
Heat 2 tablespoons of olive oil in a large frying pan. Fry the baguette slices on both sides until golden brown. Mix salad, onions, tomatoes, apricots, half jalapeños and half dressing. Arrange the salad. Pluck the meat and spread on top. Sprinkle with the rest of the dressing and sprinkle with the remaining jalapeños. Serve with baguette.