Exotica Salad
4 servings
60 minutes
Recipe taken from the magazine "1000 Tips for Cooking"
1
Chop the marinade ingredients (1 tablespoon of olive oil, 1/3 teaspoon of curry spice, 0.5 teaspoon of ground coriander, 1 teaspoon of grated ginger, 1 clove of garlic, 1 small onion) using a blender.
- Olive oil: 1 tablespoon
- Curry powder: 0.3 teaspoon
- Ground coriander: 0.5 teaspoon
- Grated ginger: 1 teaspoon
- Garlic: 1 clove
- Onion: 1 head
2
Rub the chicken fillet with the obtained mixture and refrigerate for 2 hours.
- Chicken fillet: 2 pieces
3
Then wrap the fillet in foil and bake in the oven for 30 minutes.
4
Combine all the dressing ingredients (1 bunch of parsley, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/3 teaspoon of salt, 1/4 teaspoon of ground allspice).
- Parsley: 1 bunch
- Olive oil: 1 tablespoon
- Lemon juice: 2 tablespoons
- Salt: 0.3 teaspoon
- Ground allspice: 0.3 teaspoon
5
Place lettuce leaves in portioned salad bowls and drizzle with dressing.
- Green salad: 1 bunch
6
Peel and dice the mango, cut the bell pepper into strips.
- Mango: 1 piece
- Sweet pepper: 2 pieces
7
Cool the baked chicken fillet and slice it.
- Chicken fillet: 2 pieces
8
Combine mango, fillet, and pepper and mix.
- Mango: 1 piece
- Chicken fillet: 2 pieces
- Sweet pepper: 2 pieces
9
Place in salad bowls, drizzle with the remaining dressing, and sprinkle with walnuts.
- Crushed walnuts: 1 tablespoon