- 800 g chicken fillet in strips
- 6 tbsp soy sauce
- 1 tsp olive oil
- 1 tbsp paprika powder (sweet)
- 2 large, ripe mangoes
- 1 red pepper
- 1 ripe avocado
- 1 bunch of spring onions
- 2 tbsp parsley (finely chopped)
- 2 tbsp lime juice
- 1 tbsp red chilli & garlic pesto
- 1/2 tsp salt
- 1/4 tsp Tabasco
- 2 baguettes
Estimated preparation time: 30 minutes
Mix the soy sauce, olive oil and paprika powder into a marinade and marinate the chicken fillets cut into strips for at least 1 hour.
Then drain the marinade and fry the strips in a little olive oil. Cut the mango, peppers and advocado into cubes. Cut 1/2 bunch of spring onions into fine diagonal strips.
Put everything together in a large bowl, then mix with lime juice, salt, pepper, Tabasco, chili pesto, parsley and season to taste.
Arrange the salsa in small bowls or glasses, garnish with the remaining spring onions, add the chicken fillet strips and the sliced baguette.