Chicken & mango salad

SERVES 2-4

Make this recipe and enjoy bowls of it for lunch or dinner!

2 tbsp olive oil

2-3 free- range chicken

breasts, skinless

8-12 small lettuce leaves,

(I used gem lettuce)

Handful parsley leaves, torn

1 mango, sliced

¼ cup toasted almond slivers

¼ cup plain coconut yoghurt (or use Greek yoghurt if not dairy-free)

1 tbsp olive oil

2 tbsp white wine vinegar

1 tsp curry powder

¼ tsp sea salt & black pepper

¼ capsicum or chilli, diced Handful mint

1 Heat oil and fry your chicken breasts until golden and cooked through – about 5- 6 minutes each side. I find it best to remove the tenderloins first and add these once a breast is cooked on one side.

2 Rest the chicken, then slice into 1cm slices.

3 In a bowl, toss the lettuce, parsley, mango and almonds together. Arrange the mixture on a serving plate.

4 Whisk together the yoghurt, oil, vinegar and curry powder; season with salt and pepper. Pour half of the dressing over the chicken slices. Arrange the chicken on the salad and drizzle over more dressing. Scatter with capsicum and mint.