Trim and wash the spinach leaves and then place them in a salad bowl. Add the mango and hazelnuts and dress the ingredients with the citronette. Mix the salad well to distribute the dressing evenly. Now, melt the butter in a frying pan and add the chicken cubes. Toss the chicken for 5 minutes and when cooked, add it to the salad.
Useful tips and interesting facts
This is a particularly fresh-tasting salad which delights the palate with different temperatures and textures, so it is a good idea to prepare it a little in advance. To make the chicken even more tender, marinate a bit longer (up to 4 hours in the fridge). If you are not quite so keen on hot chili flavours, you could marinate the chicken with dried or fresh herbs such as basil, coriander, thyme and marjoram. Instead of mango, you may use any sweet fruit, such as peaches, apples, honeydew melon, watermelon or, for a more neutral taste, try avocado.