Do you want a tropical lunch today? This crispy bread roll with fried chicken and sweet mango will transport you to the sun. Add a hint of Mexico and your summer lunch dish is complete.
Season the chicken fillet with the Mexican herbs. Heat the butter or olive oil in a frying pan. Fry the chicken on a medium heat for 3 minutes until golden brown. Reduce the heat. Put a lid on the pan and leave the chicken to cook for approx. 10 minutes.
Meanwhile heat a dry frying pan and toast the pine nuts on medium heat in about 3 minutes until golden brown. Cool them on a plate.
Cut the mango into two halves along the stone. Score the halves from top to bottom, down to the skin, to form thin strips. Turn out the halves with your thumb and slice off the strips. Or use a mango slicer.
Cut the chicken into slices. Cut the ciabatta rolls open. Arrange the salad leaves on one half of each roll. Top with the chicken and the mango slices. Garnish with the pine nuts.
