Chicken Mango Salad

Ingredients

• 1/4 cup fresh raspberries
• 1/4 cup raspberry vinegar
• 5 tbsp grapeseed oil
• 1 tbsp extra-virgin olive oil
• 2 tbsp thinly sliced fresh chives
• S & P
• 720g ckn breasts, cut into thin strips
• 2/3 cup sesame seeds (black and white if poss)
• 150g baby spinach leaves
• 10 cherry tomatoes, halved
• 1 lge ripe mango (600g), peeled, seeded, cut into bite-size cubes

Method

• Using a whisk, mash raspberries with vinegar in a med bowl. Slowly add 3 tbsp grapeseed oil and olive oil, whisking constantly until mixture is well blended. Mix in chives and season with S & P.

• Season chicken with S & P, and coat them with sesame seeds. Heat 1 tbsp grapeseed oil in lge frypan over med-high heat. Add half ckn and cook ~2 mins each side or until just cooked through and golden brown. Transfer to paper towels to drain excess oil. Repeat with other half of chicken & tbsp grapeseed oil.

• Toss spinach leaves, tomatoes, and mango together in lge bowl with enough vinaigrette to coat. Season the salad with S & P. Divide salad among 4 lge serving plates. Cut chicken into bite-size pieces and arrange over the salad. Drizzle with more dressing.

Source

Relaxed Cooking with Curtis Stone