Mango Chicken Salad

Chop the dried fruit and marinate with 3 tbsp mango balsamic vinegar and 1 tbsp pumpkin seed oil for several hours.

Make the chicken meat, take it out of the clear soup, remove the skin and bones and cut it off. Cook the long grain rice in double mass of water until tender, cook the peas in a little water until al dente. Mix the meat, long grain rice and peas and cool completely. Mix the mayo, the remaining mango balsamic vinegar, the whipped cream, the remaining oil and the chutney to a creamy sauce and pour it together with the marinated fruit over the remaining ingredients. Allow to infuse for some time.

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