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Chicken & Mango Lunchbox salad

Name: Chicken & Mango Lunchbox salad
Prep time: 15 min
Cook time: 12 min
Yield: 1
Ingredients: Low-cal spray oil; 1 Chicken breast fillet; 3 tsp Pine nuts; 1/2 Ripe mango, diced; 2 Spring onions, chopped; 1/2 Avocado, thinly sliced; A handful of watercress or rocket; 1tbsp Oil-free vinaigrette for drizzling; A few basil leaves, torn; Salt and freshly ground black pepper

This simple seasonal salad is perfect for lunchboxes, picnics and barbecues

Preparation Time	15mins
Cooking Time	12mins
Serves	1
Bites	1.5

Ingredients

Low-cal spray oil

1 Chicken breast fillet

3 tsp Pine nuts

1/2 Ripe mango, diced

2 Spring onions, chopped

1/2 Avocado, thinly sliced

A handful of watercress or rocket

1tbsp Oil-free vinaigrette for drizzling

A few basil leaves, torn

Salt and freshly ground black pepper

Method

Lightly spray a non-stick ridged frying pan over a medium heat. Cook the chicken for about 10 minutes, turning frequently, until cooked right through. Cut into smaller pieces. Toast the nuts in a pan, tossing gently, for 1-2 minutes until golden, then set them aside.

Mix the warm chicken with the mango, spring onions, avocado and salad leaves. Season lightly and toss gently in the vinaigrette. Drizzle with balsamic vinegar and sprinkle with the toasted nuts and basil. Eat warm or cold.