4 boneless and skinless chicken breasts (1.2 kg) with skin
1 tablet of chicken broth dissolved in 2 cups of hot water (480 ml)
To the dressing
1 large ripe mango (200 g), peeled and seeded, chopped
1/2 cup of mayonnaise (100 g)
1/4 cup of ketchup (70 g)
2 tablespoons of cognac
1/3 cup of black grape paste (55 g)
1 tablespoon of lime juice
3 tablespoons of olive oil
1 tablespoon of lime juice
1/4 teaspoon of salt
6 sprigs of crisp lettuce (70 g), cut into strips
1 medium tomato (120 g), cut into wedges (for garnish)
4 boneless and skinless chicken breasts (1.2 kg) with skin
1 tablet of chicken broth dissolved in 2 cups of hot water (480 ml)
To the dressing
1 large ripe mango (200 g), peeled and seeded, chopped
1/2 cup of mayonnaise (100 g)
1/4 cup of ketchup (70 g)
2 tablespoons of cognac
1/3 cup of black grape paste (55 g)
1 tablespoon of lime juice
3 tablespoons of olive oil
1 tablespoon of lime juice
1/4 teaspoon of salt
6 sprigs of crisp lettuce (70 g), cut into strips
1 medium tomato (120 g), cut into wedges (for garnish)
In a medium saucepan, place the chicken breasts, pour in the chicken broth, cover, and cook over high heat until tender (about 35 minutes)
Drain
Remove the skin from the chicken, bone it, and cut into small pieces
Let cool
Prepare the dressing: reserve 2 tablespoons of mango for garnish
In a medium bowl, combine all the ingredients and mix well
Add the cooled chicken to the dressing and stir carefully with a wooden spoon. Reserve
In a small bowl, mix well the olive oil, lime juice, and salt
Add the lettuce and mix again
Arrange the lettuce in the center of a large plate and around it, distribute the chicken
Garnish with the reserved mango and tomato
Cover with plastic wrap and refrigerate for about 1 hour before serving
914 calories per serving
