Papaya Mango Salad with Chicken

Ingredients

• 1 l chicken broth
• 4 chicken breast fillets
• 1 bay leaf
• 2 papayas
• 1 Mango
• 2 small sugar melons (e.g., Galium melon)
• 2 limes
• 4 tbsp olive oil
• 1 tbsp mango chutney
• 2 tbsp chicken broth
• 0.5 tsp curry
• Salt
• white pepper
• 2 tbsp small capers

Instructions

1. 1.

   Heat the chicken broth in a wide pot. Add the meat and bay leaf. Cook the chicken breast fillets over low heat covered for about 15 minutes, then let them cool in the broth. Remove and refrigerate until needed.

2. 2.

   Meanwhile, peel the papayas, cut them lengthwise, remove the seeds with a spoon. Slice the papaya halves into strips and dice the segments. Peel the mango and cut it into 1 cm wide strips from the stone, then cube as well.

3. 3.

   Wash one lime thoroughly, pat dry and shave off the zest thinly with a microplane. Cut the zest into fine strands. Squeeze the lime juice. Mix lime juice with oil, mango chutney, chicken broth, curry, salt and pepper.

4. 4.

   Remove skin from the chicken breast fillets, dice the meat and combine it with the prepared ingredients in a bowl. Toss with the dressing. Cover and refrigerate for two hours to meld flavors.

5. 5.

   For serving, halve the melons, remove seeds and arrange on plates. Spoon the chicken-papaya salad around and over the melon halves, garnish with lime zest and capers, and serve.