Ingredients
For the Chicken:
2 2 chicken breasts cut in half
2 tbsp mango chutney
1 tbsp dark brown sugar
juice of ½ lime
1 tsp soy sauce
freshly ground black pepper
2 tbsp mango chutney
1 tbsp dark brown sugar
juice of ½ lime
1 tsp soy sauce
freshly ground black pepper
For the Spinach & Mango Salad
100 g spinach carefully washed
1/2 large mango, peeled and chopped
40 g dried cranberries
1 1/2 tbsp toasted pine nuts (optional)
1/2 large mango, peeled and chopped
40 g dried cranberries
1 1/2 tbsp toasted pine nuts (optional)
For the Dressing:
3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp sugar
salt & freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp sugar
salt & freshly ground black pepper
Method
- Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.
- Pour this over the chicken and leave to marinate 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 and grill for about 6 minutes.
- Take the chicken out of the grill and spoon over a little of the sauce, then 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.
- Sprinkle toasted pine nuts on top (if using)
