Mango and chicken salad

Mango & Chicken Salad

Serves 4

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Ingredients

• 2 tbsp Toasted Sesame Seeds
• 3 tbsp Lemon Juice
• 2 Cloves Garlic, finely chopped
• 3 Boneless Chicken Breasts
• Leaves from 1 Cosberg Lettuce
• 1/2 c Cherry Tomatoes, halved
• 1/4 Cucumber, thinly sliced
• 1/2 c Roasted Peanuts, chopped.
• 1 tbsp Sugar
• 3 tbsp Soy Sauce
• 2 Mangos, peeled and sliced.
• 5 tbsp Soy Bean Oil & 2 tbsp Sesame Oil
• Mint leaves for garnish

Method:

To make the dressing, put the sesame seeds, sesame oil, lemon juice, 2 Tbsp of the soy bean oil, and 1 Tbsp of the soy sauce into a small bowl and mix well. Reserve.

Preheat the oven to 200°C

Put the remaining soy bean oil, soy sauce, sugar, garlic and chicken breasts into a bowl and mix well. Set aside 20 minutes to marinate.

Place the chicken, skin side up in a roasting pan, add the

marinade and place in the oven and roast for about 20 minutes until cooked and well browned.

Remove from the oven, rest in a warm place for 5 minutes then slice thinly.

Place the Cosberg leaves, mango slices, tomatoes and cucumber in a wide salad bowl.

Place the sliced chicken on top.

Dribble the dressing over everything and sprinkle

with peanuts and mint leaves.

• Place the Cosberg leaves, mango slices, tomatoes

and cucumber in a wide salad bowl.

• Place the sliced chicken on top.

• Dribble the dressing over everything and sprinkle

with peanuts and mint leaves