Salads with exotic fruits are incredibly tasty, light and healthy. I propose to please your family with a bright salad with mango. Ripe, juicy tropical fruit is in perfect harmony with chicken and crispy croutons. Undoubtedly, the composition of the dressing affects the taste of the finished dish.
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Ingredients:
Spinach - 60 g
Mango - 1 pc.
White bread - 100 g
Chicken fillet - 200 g
Soy sauce - 3 tablespoons
Balsamic vinegar - 1 tablespoon
Brown sugar - 1 tablespoon
Garlic - 2 cloves
Fresh ginger - 5 g
Ground black pepper - to taste
Salt to taste
Provencal herbs to taste
Vegetable oil - 2.5 tablespoons
Step by step recipe:
If you bought a green mango, let it sit for a few days to ripen. Croutons can be made not only from white, but also from any type of bread, or you can buy ready-made in the supermarket. Instead of brown sugar, plain white or honey is great. For a juicy salad, buy fresh spinach leaves, preferably medium to small.
The first step is to prepare the chicken meat. It can be boiled, fried, or baked. I suggest the latter option, since after baking the chicken remains quite juicy.
Rinse the fillet and dip with a napkin. Rub with salt and pepper. Sprinkle with olive herbs. Wrap in foil. Put in a hot oven for 25-30 minutes, setting the temperature to 180 degrees.
While the chicken is baking, make homemade crackers. Trim the crusts from the bread slices. Cut the pulp into small cubes. Transfer to a plastic bag. Add some salt, pepper and herbs of Provence. Drizzle with oil. Tie the bag and shake well to distribute the spices and oil evenly.
Transfer the bread cubes to an ovenproof dish and brown in a hot oven for 8-10 minutes at 180-190 degrees. Focus on your stove.
Cool the fried aromatic croutons to room temperature.
Now is the time to prepare a delicious dressing. In a deep bowl, combine soy sauce, vegetable oil (2 tablespoons), balsamic vinegar and brown sugar. Stir to dissolve the sugar crystals.
Peel the garlic and ginger. Rinse and pat dry with a tissue. Finely chop the garlic with a knife or pass through a press. Grind the ginger on a fine grater. Add both ingredients to liquid foods. Stir. Set aside so that the dressing is well infused.
Cool the baked chicken. Break into small fibers.
Rinse and peel the mango. Cut the pulp into arbitrary slices.
Use a flat salad serving dish. Arrange the washed and dried spinach leaves. Spread out the chicken.
Add mango chunks and crunchy croutons.
Season with salt and pepper. Pour the sauce over and serve immediately.
Mango and chicken salad is ready.
Experiment and bon appetit!
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