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

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)

For the Dressing:

  • 3 tbsp vegetable oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • salt & freshly ground black pepper


  1. Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.
  2. Pour this over the chicken and leave to marinate for at least one hour, turning occasionally.
  3. Pre-heat the grill to medium high.
  4. Drain the marinade from the chicken and reserve,
  5. Place the chicken on a baking tray and grill for about 6 minutes.
  6. 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.
  7. Meanwhile, mix together all the ingredients for the salad dressing.  In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
  8. Sprinkle toasted pine nuts on top (if using)
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