Ingredients

• 1 single chicken fillet
• 425 g can of papaya in syrup or fresh papaya
• 1 bag (150 g) salad mix

Pistachio crust:

• 1 cup roasted pistachios in shells
• 2 sprigs of parsley leaves
• 1 clove garlic
• zest from 1/2 lime
• 1/3 cup finely grated Parmesan
• 1 tablespoon extra virgin olive oil

Vinaigrette:

• 4 tablespoons extra virgin olive oil
• 2 teaspoons mustard (e.g. French or Dijon)
• 3 tablespoons lime juice
• 1 tablespoon honey
• optional: 2 tablespoons white rum or Malibu and 1 tablespoon mayonnaise

Preparation

1. Rinse the chicken fillet, remove bones and membranes. Cut crosswise into 2-3 thinner fillets, then pound with a meat mallet to make them even thinner. Sprinkle lightly with salt and pepper, coat with 1 tablespoon extra virgin olive oil. Preheat the oven to 220 degrees C. At the same time, preheat a small baking sheet.
2. Pistachio crust: break down the pistachios in a blender or food processor with the parsley leaves, garlic, and lime zest. Add grated Parmesan and olive oil, mix. Season with salt and freshly ground pepper. Coat the chicken fillets in the mixture.
3. Place the fillets on the preheated baking sheet and roast for about 10 minutes, turning once, until the chicken is no longer raw inside. After roasting, remove the fillets from the sheet and cut into pieces.
4. Place the salad in a salad bowl, sprinkle with salt and freshly ground black pepper, add drained papaya and chicken pieces, mix. Drizzle with vinaigrette (all ingredients mixed in a small bowl).