Chicken and Mango Salad

Method

Put the chicken breasts into a dish, season, then add the ginger and 1tbsp of the sesame oil. Toss to coat. Heat a non-stick frying pan or griddle and fry chicken for 10min each side until golden. Check meat is cooked by slicing a little off - there should be no pink juices. Set aside. Peel and slice the mango and avocado. Put into a bowl with the cucumber. Make the dressing by mixing together the remaining sesame oil, sweet chilli sauce, soy sauce and lime juice. Put the salad leaves into the bowl with the vegetables. Slice chicken thickly, add to bowl with the dressing and toss well.