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Asian lentils and chicken salad with mango dressing

Asian lentils and chicken salad with mango dressing

Salad:

  • baby spinach

  • lettuce

  • radishes

  • cucumber

  • fresh coriander (only the top as the stalks are used for mango dressing)

  • cherry tomatoes

  • spring onions

  • 2 cloves garlic

  • 1/2 teaspoon cumin

  • salt and pepper

  • olive oil

  • white wine vinegar

Wash all the vegetables. Cut cucumber and radishes into thin slices on a mandolin iron. Place the strips in ice-cold water, to make them brittle. Boil the lentils 10-15 minutes. Chop the garlic finely and slice the spring onions. Fry garlic, spring onions and cherry tomatoes shortly in olive oil in a hot pan. Add the cumin and white wine vinegar. Season with salt and pepper. Mix lenses in and set aside.

Chicken:

  • 2 pcs chicken breast

  • smoked paprika

  • salt and pepper

  • olive oil

Mix the seasoning and sprinkle on a baking sheet. Turn the chicken breasts in the spices and place a piece of baking paper over the chicken breasts. Smash chicken breasts with a rolling pin that they are only 1-2 cm thick. Fry them crisp in olive oil. Cut them into thin slices.

Mango Dressing:

  • 2 dl shun

  • 2 tablespoons mango chutney

  • 1/2 cup Cashew

  • 1 handful fresh cilantro (stems only when the top is used in salads)

  • salt and pepper

Blend all ingredients.
Serve the salad with fresh spinach, lettuce, crisp radishes, cucumber strips, lentils / tomato salad, chicken strips and mango dressing and toasted Naan bread.

 

 

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