4 chicken breasts and thighs (1.2 kg) with skin
1 chicken bouillon tablet dissolved in 2 cups of hot water (480 ml)
For the sauce
1 large green mango (200 g), with skin and seeds, chopped
1/2 cup of mayonnaise (100 g)
1/4 cup of ketchup (70 g)
2 tablespoons of brandy
1/3 cup of blackcurrant jam (55 g)
1 tablespoon of lemon juice
3 tablespoons of olive oil
1 tablespoon of lemon juice
1/4 teaspoon of salt
6 leaves of crisp lettuce (70 g), cut into strips
1 medium tomato (120 g), cut into wedges (for garnish)
4 chicken breasts and thighs (1.2 kg) with skin
1 chicken bouillon tablet dissolved in 2 cups of hot water (480 ml)
For the sauce
1 large green mango (200 g), with skin and seeds, chopped
1/2 cup of mayonnaise (100 g)
1/4 cup of ketchup (70 g)
2 tablespoons of brandy
1/3 cup of blackcurrant jam (55 g)
1 tablespoon of lemon juice
3 tablespoons of olive oil
1 tablespoon of lemon juice
1/4 teaspoon of salt
6 leaves of crisp lettuce (70 g), cut into strips
1 medium tomato (120 g), cut into wedges (for garnish)
In a large skillet, place the chicken breasts and thighs, pour in the chicken bouillon, cover, and cook over high heat until tender (about 35 minutes)
Drain
Remove the skin from the chicken, debone, and cut into small pieces
Let it cool
Prepare the sauce: reserve 2 tablespoons of mango for garnish
In a medium bowl, combine all the ingredients and mix well
Add the cold chicken to the sauce and stir gently with a wooden spoon. Reserve
In a small bowl, mix well the olive oil, lemon juice, and salt
Add the lettuce and mix again
Place the lettuce in the center of a large plate and arrange the chicken around it
Garnish with the reserved mango and tomato
Cover with plastic wrap and refrigerate for about 1 hour before serving
914 calories per serving
