Chicken and mango salad

Chicken mango salad

Serves four

Ingredients

• 4 chicken breasts with the skin removed
• 4 tablespoons mango chutney
• 2 cloves garlic - crushed
• 1 tablespoon light soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon caster sugar
• 1 tablespoon ground ginger
• Salad leaves in variety - (see note at end)
• 1 large ripe mango - peeled and thinly sliced
• 2 tablespoons balsamic vinegar
• 4 tablespoons good olive oil
• 2 tablespoons walnut oil
• 1 pinch dry mustard
• A little salt and black pepper to taste

Method

• Place the chicken breasts in one layer in a roasting tin. In a small bowl stir together the ingredients for the topping.
• Spread this evenly over the chicken breasts and leave at room temperature for about 30 minutes.  Then roast them at 220 C, (425 F) (gas 7) for about 25 minutes until cooked through. Baste 2 or 3 times during cooking. Test whether they are cooked by inserting the tip of a sharp knife into the chicken. Leave chicken till cold before serving.
• Meanwhile shake all the dressing ingredients together in a screw topped jar for about a minute until it thickens bit. Place the salad leaves and the sliced mango in a bowl and gently toss in the dressing.
• Arrange the salad on a large flat dish and arrange the chicken breasts on top.

Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.

Nutritional Values

Calories 424

Fat 25 g

Cooking Tip 

While individual salad ingredients are usually best bought separately, a bought pack of mixed, coloured leaves is often the most economical way for you to get a variety of leaves for this recipe.