Ingredients

2 chicken breast cut in half

Marinade and Sauce
2 tbsp mango chutney
1 tbsp dark brown sugar
juice ½ lime
1 tsp soy sauce

Spinach and Mango Salad
100g spinach carefully washed
½ large mango, peeled and chopped
40g dried cranberries
1 ½ tbsp toasted pine nuts (optional)

Dressing
3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp sugar
salt and pepper

Method:

Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.  Pour this over the chicken and leave to marinade for at least one hour, turning occasionally.

Pre-heat the grill to medium high.  Drain the marinade from the chicken and reserve, Place the chicken on a baking tray.  Grill for about 6 minutes and then spoon over a little of the sauce and continue to cook for about 3 minutes or until the chicken is turning golden and cooked through. 

Meanwhile, mix together all the ingredients for the salad dressing.  In a bowl, combine the spinach, mango and cranberries and toss with the dressing.

Information:
MAKES 2 TO 4 PORTIONS