Mango chicken salad
- 4 chicken breast fillets
- 4 tbsp mild olive oil
- 3 tbsp lime juice
- 1 tbsp cider vinegar
- 2 tbsp clear honey
- 2 red chillies, de-seeded and finely chopped
- 50g macadamia nuts
- 4 baby gem lettuces
- 2 ripe mangoes
- 1/2 cucumber
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the chicken into bite-size pieces and put in a bowl.
Whisk together the oil, lime juice, vinegar, honey and chillies, then season. Add 3 tbsp of this dressing to the chicken. Toss to coat. Cover and chill for 45-60 minutes, turning occasionally. Set the remaining dressing aside.
Put the chicken on the baking tray and bake for 10-15 minutes until cooked through. Put the macadamia nuts on another baking tray and cook for 4-5 minutes until just brown. Chop roughly.
Tear the lettuce into small pieces. Halve, stone and slice the mangoes. Halve the cucumber lengthways, scoop out the seeds and slice. Mix together the lettuce, mango and cucumber, and toss in the reserved dressing. Serve with the chicken and nuts.