Chicken, Mango and Avocado Salad

This is a fresh, healthy and exciting salad for summer. Pair it with Paradigm Hill's Riesling or Pinot Gris.

Ingredients - Serves Four

Salad

• 2 medium, firm but ripe mangoes
• 2 ripe avocados
• Squeeze of lemon juice
• 300-350g organic chicken breasts
• 200g mixed salad leaves, such as rocket, baby chard or coz
• 2 tbsp pine nuts or almonds, toasted
  

Dressing

• 2 tbsp orange juice
• 2 tbsp lemon juice
• 1 tbsp wholegrain mustard
• 2 tbsp extra virgin olive oil
• 2 tbsp avocado oil (or olive oil)
• Sea salt and freshly ground black pepper

Method

Peel the mangoes and cut the flesh away from the stone into thin slices. Arrange on four serving plates.

Halve the avocados and remove the stone. Peel off the skin and slice the flesh into strips. Squeeze over a little lemon juice to stop the avocado flesh discolouring, then arrange over the mango slices.

Sear the chicken for four minutes either side on a chargrill or BBQ plate. Cut the chicken into thin slices and divide between the plates. Combine the salad leaves & avocados in a bowl, toss and place in the middle of each plate on top of the mango.

For the dressing whisk the ingredients together in a bowl, seasoning with salt and pepper to taste. Spoon the dressing over the salad and serve, topped with a handful of toasted pine nuts.