Coronation Salad of Chicken, Mango and Avocado

Serves 6

Ingredients:
1kg/2lb 4oz Chicken breast fillets
2 tbsp Groundnut Oil
2 ripe Mangoes
2 ripe Avocados
1 bunch of Asparagus tips, baked in advance
Juice of 2 Limes
275g/10oz Watercress or Baby Spinach
1 Red Chilli, cut into shreds
2 tbsp Olive Oil
15g/½oz Flaked Almonds, toasted

For the dressing:
350g/12oz Mayonnaise
125ml/4fl oz Plain Greek Yogurt
3 tsp Curry Powder
½ tsp Ground Ginger
7 tbsp Mango Chutney
A little Milk
Leaves from 7 sprigs mint, chopped

1 Season the chicken and heat the oil in a large pan.

2 Saute the breasts until golden all over, then throw in 50ml/2fl oz water, cover and leave the chicken to cook in the steam.

3 Once cooked, leave the chicken to cool completely then use a fine-bladed sharp knife to cut it into neat slices.  Season all over.

4 Gently mix together all the ingredients for the dressing except the mint.  It should be the thickness of double cream.  Taste for seasoning and adjust.  Stir in the mint.

5 Peel the mongo and cut the 'cheeks' off each side; cut close to the stone so that you remove the plumpest bit of the mango.  Cut the cheeks into neat slices.

6 Halve the avocadoes, remove the stones and cut into slices.  Carefully peel off the skin. Spoon over some of the lime juice to keep them from discolouring.  Season.

7 Gently toss the salad leaves with the mango and avocado, the chilli, the rest of the lime juice, the olive oil and some seasoning.

8 Arrange on a big platter or shallow bowl and add the chicken.  Drizzle the dressing over the top and scatter on the almonds.

Serve the rest of the dressing in a jug and serve with a bowl of wild and brown rice, either warm or dressed with vinaigrette and left to cool to room temperature.

Enjoy!