Romaine Lettuce with Mango and Chicken

For the romaine lettuce with mango and chicken, cut the chicken fillet into strips. Squeeze the lime. Mix the ketjap manis with the sambal oelek and the lime juice.

Add the chicken strips, mix well, cover, refrigerate for about 20 minutes and let marinate. In the meantime, peel the mango and peel off fine strips with a peeler.

Heat a pan without adding fat, fry the breakfast bacon there for about 2 minutes until golden brown. Then put it on paper towels and let it cool down a bit. In the remaining fat, add the Hendel strips plus marinade.

Fry for about 8 minutes until golden brown. Then remove the hard bottom edge from the romaine lettuce. Loosen the leaves, wash and spin dry. Do the same with the mint leaves.

Spread the lettuce leaves over 4 plates. Then spread the breakfast bacon on top. Pour the roasted chicken strips with marinade on top. Arrange the mango strips decoratively.

Coarsely chop the walnuts and sprinkle on top. Add mint leaves. Finally, season with salt and pepper.

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