The mangoes in store at present are large, sweet, super juicy and perfect combined with soft avocado, chicken and a tangy lemon dressing. A friend has given me a bag of small round super-hot chillies, which I added tentatively. I suggest going easy on the chilli, just a hint to start.
CHICKEN, MANGO AND AVOCADO SALAD RECIPE
Makes 12
Dressing
2 Tbsp oil
2 Tbsp White wine vinegar
1 Tbsp runny honey
½ cup mixed chopped mint and parsley
Salad
2 organic chicken breasts, cooked
1 mango, peeled, stone removed, cubed
1 avocado, stone removed, cubed
1 Tbsp lemon juice
1 tsp lemon zest
½ chilli, chopped finely (depending on the heat)
Salt and pepper to taste
12 baby cos leaves
1. Stir the dressing ingredients together in a small bowl.
2. Into a large bowl shred the chicken. Add the mango, avocado, lemon juice, zest and chilli. Combine and season.
3. On to a platter lay the cos leaves. Fill with spoonfuls of salad and spoon over the dressing. Enjoy with your fingers.
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