Ingredients

• 2 small chicken breasts
• 1 ripe mango
• handful of ripe strawberries
• log of goats cheese (100g)
• scattering of pecan nuts, toasted
• handful of washed rocket leaves
• handful of washed red chard leaves
• 2 shots of balsamic vinegar
• 2 shots of olive oil
• chunk of crusty bread
  
  

Recipe

preheat the oven to 200°C.
cut away any sinew, skin or fat from the chicken breast and season all over.
bake the chicken on a tray in the oven, with a splash of water in the bottom to prevent it drying out, for 15 minutes until cooked through.
peel the mango and cut the flesh away from the stone.

slice half of the fruit into thin presentable slices for later, then roughly hack up the other half and blend it to a purée.
add the balsamic vinegar and oil to the mango purée and season well to make the dressing.
wash, hull and slice the strawberries.
place the salad leaves, mango and strawberries into a mixing bowl and drizzle over some of the dressing before gently tossing all together to make sure all leaves are lightly coated.
pile the salad into a bowl, scatter over the nuts, crumble the cheese and tear over strips of chicken.
serve immediately with a few slices of crusty bread.

serves 2