CHICKEN AND MANGO LUNCHBOX SALAD

SERVES 1 | 1.5 BITES PER SERVING INGREDIENTS:

■ 1 chicken breast

■ 15g pine nuts

■ Low-cal spray oil

■ ½ ripe mango, diced

■ 2 spring onions, diced

■ ½ avocado, thinly sliced

■ Handful rocket

■ 1 tsp extra-virgin olive oil

■ Balsamic vinegar

■ Basil leaves

METHOD:

Lightly spray a non-stick pan with low-cal oil. Flatten the chicken breast between two sheets of clingfilm using a rolling pin. Fry the chicken on a medium heat for 3 mins each side or until cooked through. Remove from pan and slice. Toast the pine nuts in a pan for 1-2 minutes until golden, then set aside. Mix the warm chicken with the diced mango, spring onions, avocado and a handful of rocket leaves. Season lightly and toss gently with 1 tsp extra-virgin olive oil. Drizzle with balsamic vinegar and sprinkle with the toasted pine nuts and torn basil. Serve warm or cold.