Teriyaki Turkey and Mango Salad
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
This salad is quite filling, easy to prepare, and has a very unusual flavor that pairs wonderfully with a dry red wine.
Ingredients
- Chicken fillet - 17.6 oz
- "Tango Mix Salad Leaf Blend 'White Dacha'" - 3.5 oz
- Yakiniku sauce - to taste
- Toasted Sesame - 0.4 oz
- Mango - 1 piece
- Lingonberry - 3.5 oz
- "Almette cheese with Maasdam cheese" - 3.5 oz
- Safflower Oil - 2 teaspoons
- Honey - 1 teaspoon
- Mustard Greens - 1 teaspoon
Step by Step guide
Step 1
Wash the fillet, dry it with a paper towel, and cut it into small pieces. Heat some oil in a pan and add the turkey. Fry over medium heat for 10 minutes, stirring. Add the teriyaki sauce and sesame seeds, and fry until cooked through.
Step 2
In a small bowl, pour in the oil, add two tablespoons of mustard, and while mixing thoroughly, add the honey. Mix well.
Step 3
You can add lingonberries either fresh or frozen (thawed beforehand). Slice the mango into thin, small pieces and cut the Maasdam cheese.
Step 4
On a serving plate, arrange the mix of salad leaves, cheese, fruits, and top with the turkey, then dress the salad.
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