CHICKEN & MANGO LETTUCE CUPS

MAKES 12

PREP AND COOK: 35 MINS

• 300g chicken breast fillet • 1 large mango (500g)

• 2 stalks celery, thinly

sliced

• ½ small red onion, thinly

sliced

• ½ cup coarsely chopped

fresh coriander

• 12 little gem lettuce

leaves

DRESSING

• 2 tblsps vegetable oil

• 1 tblsp lime juice

• 1 small garlic clove,

crushed

• ½ long red chilli,

deseeded, finely chopped

1 To make dressing, place all ingredients in a jug. Season with salt and pepper. Whisk well.

2 Place chicken fillet between two sheets of plastic wrap. Gently pound with a meat mallet to flatten to an even thickness. Season with salt and pepper.

3 Heat an oiled, medium, non-stick fry pan over a medium heat. Add chicken. Cook, covered, for 4 to 5 minutes on each side, or until cooked through. Remove. Cool. Shred chicken into pieces.

4 Cut away cheeks from mango either side of the stone. Peel mango. Cut flesh into 1cm pieces.

5 Gently toss chicken in a medium bowl with mango, celery, onion, coriander and dressing.

6 Just before serving, arrange lettuce leaves on a large plate. Divide chicken mixture evenly among leaves.