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Mango and breaded chicken salad

Written by FDM

For more freshness and color on your summer tables, what could be better than adding fruit to your salads?


(for 4 people)
2 chicken breasts
1 mango
2 avocados
The juice of a lemon
1 tbsp of mustard
Flour, egg, and breadcrumbs for the breadcrumbs
1 salad oak leaves
Vinaigrette with coconut milk :
3 tbsps of milk this coconut
2 tablespoons of rice vinegar
The juice of half a lime
A little grated fresh ginger


Cut the chicken pieces into squares about 3 cm apart. Marinate the chicken with the mustard, a little oil, salt, and pepper. Let rest in the fridge for at least an hour. Dip the chicken pieces one by one in the flour, beaten egg and breadcrumbs. Fry on both sides, cut into strips, and set aside. Cut the mango and avocados into regular dice. On a bed of salad, place the chicken, mango, and avocado pieces. For the vinaigrette, mix all the ingredients together well when serving the salad.

Recipe credit to  Amal, miel & safran chef.