Chicken, mango and avocado salad

Name: Chicken, mango and avocado salad
Yield: 10
Ingredients: 2 Tbsp Oil; 2 Tbsp White wine vinegar; 1 Tbsp Runny honey; ½ cup Mint and parsley, mixed; 2 Chicken breasts, organic, cooked (Main); 1 Mango, peeled, stone removed, cubed; 1 Avocado, stone removed, cubed; 1 Tbsp Lemon juice; 1 tsp Lemon zest; ½ Chillies, chopped finely, depending on the heat

for 10 people

Babiche Martens

Angela Casley

Food writer for Viva

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The mangoes in store at present are large, sweet, super juicy and perfect combined with soft avocado, chicken and a tangy lemon dressing. A friend has given me a bag of small round super-hot chillies, which I added tentatively. I suggest going easy on the chilli, just a hint to start.

For the dressing

2 Tbsp	Oil
2 Tbsp	White wine vinegar
1 Tbsp	Runny honey
½ cup	Mint and parsley, mixed

For the salad

2	Chicken breasts, organic, cooked (Main)
1	Mango, peeled, stone removed, cubed
1	Avocado, stone removed, cubed
1 Tbsp	Lemon juice
1 tsp	Lemon zest
½	Chillies, chopped finely, depending on the heat

Directions

Stir the dressing ingredients together in a small bowl.
Into a large bowl shred the chicken. Add the mango, avocado, lemon juice, zest and chilli. Combine and season.
On to a platter lay the cos leaves. Fill with spoonfuls of salad and spoon over the dressing. Enjoy with your fingers.