Servings 2 servings
Ingredients
Chicken
- 2 pcs chicken breast
- 50 g Butter
- Fresh thyme
- Salt and pepper
Mango dressing
- 100 g frozen mango
- 1 tbsp chicken fond
- 1 tsp gluten free soy sauce
- 1 tbsp red wine vinegar
Garlic sauce
- 1 cup cream fraiche
- 2 garlic cloves
- Salt and pepper
Salad
- Lettuce
- Cucumber
- Red onion
Instructions
- Start by seasoning your chicken with fresh thyme, salt and pepper.
- You can either cook your chicken in a pan or with a sous vide as I did. When you are making a salad of your chicken there's no need to fry the meat once it has been removed from the sous vide.
- Now it's time to prepare the mango dressing. Put the mango in a blender and run until smooth.
- Pour into a small sauce pan together with the rest of the ingredients. Bring to a boil and let simmer for a few minutes while stirring.
- While the mango dressing is cooking you can prepare the garlic dressing, which is simple! Just mix all the ingredients together in a bowl.
- Leave the sauces in the fridge until the chicken is done cooking. Serve with lettuce, cucumber and red onion - or any veggies of your liking.
