Chicken-Mango Salad

INGREDIENTS (Serves 4) u 2 large chicken breasts,

boneless, trimmed u 1tbsp sunflower oil u 2 large limes, juiced u 1tbsp fish sauce u 2tbsp soy sauce u 2tsp soft brown sugar u 2tbsp hot water u 2 large carrots, peeled

and shredded u 1 large papaya, peeled,

seeded and shredded u ½ small red cabbage,

shredded u 2 ripe mangos, halved,

pitted, peeled and diced u 2 spring onions, finely

sliced u 1 small bunch coriander,

chopped u 2tbsp chipotle hot sauce,

or chipotle Tabasco u Salt u Freshly-ground black

pepper 1 Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5. Rub the chicken breasts with sunflower oil and season with salt and pepper. Arrange on a rimmed baking tray and roast for 25-35min until cooked through and goldenbrown. Remove from the oven and let rest, covered loosely with aluminium foil. 2 In a large mixing bowl, whisk together the lime juice, fish sauce, soy sauce, sugar and hot water with some freshly-ground pepper until the sugar has dissolved. Add the carrot, papaya, cabbage, mango, spring onion and chopped coriander, tossing to combine. 3 Once cool enough to handle, shred the chicken breasts, discarding any skin, fat and gristle. Toss with the chipotle hot sauce. Add to the mixing bowl, tossing to combine with the salad ingredients. Transfer to a serving dish and serve immediately.