Yummy Rice Poultry Salad

 
Rice Poultry Salad

Ingredients :
1 red chilli pepper
2 tablespoons soy sauce
1 teaspoon honey
200 g chicken breast fillet
80g basmati
Rice
Salt
1 tablespoon oil
1 ripe mango (about 250g, preferably air Mango)
15g fresh ginger
2 tablespoons lime juice
50g baby leaf salad mixture (or arugula)
2 spring onions

Method :

Chop 1 chilli pepper finely, mix half with soy sauce and honey. Chicken breast and sprinkle with the mixture and marinate for 1 hour. In the refrigerator. Rice cook in boiling salted water according to package directions, filling in a bowl and let cool. Preheat the oven to 180 degrees (convection oven 160 degrees).
2. Sauté meat in hot oil on both sides, then in a hot oven on the middle rack 12 minutes. Continue cooking.
3. Peel mango, cut the flesh from the stone. Peel the ginger, finely grate, puree with half the mango and lime juice finely, stir in remaining chilli pepper, season with salt. Cut the remaining mango in columns. Wash the lettuce and spin dry. From the spring onions and cut the white light green in thin, slanting rings.
4. Cut the meat into slices, enter with rice, salad, mango slices and spring onions on a plate. Sauce darüberträufeln.