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INGREDIENTS
- 30 g tandoori curry paste
- 100 g chicken breast fillet
- 50 g mixed greens
- 3 tablespoons olive oil
- Juice of half a lemon
- 50 g chopped tomato
- 50 g sliced onion
- Half a mango
- 50 g yogurt
- 8-10 mint leaves
- 2 diced kifli
- Salt
PREPARATION
- 1Dice the chicken and marinate it in the curry paste for 15 minutes. Then cook it in a pan with 2 tablespoons of olive oil until fully cooked through.
- 2To prepare the yogurt dressing, finely chop the mint leaves, add them to the yogurt, season with salt to taste, and mix thoroughly.
- 3In another bowl, combine the mixed greens with the onion, tomato, and mango, then add the remaining olive oil and season with salt.
- 4Add the cooked chicken and lemon juice to the salad.
- 5Dice the kifli and toast it in a little oil until golden brown.
- 6Add the yogurt dressing and croutons to the salad, then mix everything together.
