Salad with crispy chicken pieces

Halve the cherry tomatoes. Thinly slice the radish. Quarter the cucumber, slice the red onion into half rings, and dice the mango.

Also cut the chicken (thigh) fillet into cubes and place in a bowl.

When preparing in the oven or air fryer, add 1 tablespoon of water and mix well with the chicken.

Spread the Crispy Chicken Curry Mix evenly over the chicken until it is completely covered.

Oven preparation: Preheat the oven to 180°C (350°F). Place the chicken in a baking dish and bake for about 15 minutes in the preheated oven until golden brown.

Air fryer preparation: Preheat the air fryer to 180°C (350°F). Place the chicken in the air fryer basket and cook for about 8 minutes, stirring occasionally.

Frying pan preparation: Heat 2 tablespoons of olive oil in a frying pan. Cook the chicken for 8-10 minutes over medium heat, until golden brown and cooked through. Turn frequently to prevent burning.

Meanwhile, make a dressing with the oil, honey, mustard, and dill. Mix this in a small bowl. Season with black pepper to taste.

Divide the lettuce, vegetables, and mango between two plates along with the chicken and drizzle with dressing to taste. Serve immediately.