Chicken and mango salsa salad

This recipe makes enough salsa for two or more portions. Leftovers are great with tortilla chips.

SERVES 1 PREP 10 MINS

✱ 1 mango, diced

✱ 3 spring onions, finely chopped

✱ Small bunch coriander, roughly chopped

✱ 1-2 chillies, finely chopped

✱ 1tbsp olive oil

✱ 1 lime

✱ Handful watercress or other salad leaves

✱ 50g-80g leftover cooked chicken (a handful)

1 Make the mango salsa by combining mango, spring onions, coriander and chillies in a bowl. Drizzle in a little olive oil and some lime juice to taste. Set aside.

2 Put the watercress on a plate and scatter with a portion of the mango salsa over the top. Add the cooked chicken, drizzle with a little more oil and add a generous squeeze of lime. Season with salt and pepper to taste.

Per serving: 329 cals, 12g fat (2g saturated), 44g carbohydrates