Chicken & Mango Salad

Fresh and delicious, this summer salad contains a good selection of veggies

Ingredients:

4 tablespoons light soy sauce

2 tablespoons ketjap manis soy sauce (sweet)

1-2 tablespoons honey (depending on how sweet you like it)

1/3 cup cornflour

650g chicken (preferable organic) diced into medium size pieces (size of 50 cent piece)

Fresh green leaves – lettuce, baby spinach, rocket

Fresh herbs – basil, mint and coriander - diced

2 mangoes – diced into cube shaped pieces

20 Snow peas or sugar snap peas - raw or slightly steamed

Punnet of cherry tomatoes - halved

1 cup cashews

Extra virgin olive oil (EVOO) balsamic vinegar or white wine vinegar

Pepper if wanted

Directions:

1. Dice chicken into pieces (approx 2cm cubes) then coat in cornflour (can mix together in plastic bag) and discard the spare flour

2. Put the coated chicken in a bowl and the drizzle with both soy sauces and the honey, then mix well and let sit for up to a few hours

3. Fry chicken in good amount of EVOO on high heat for a few minutes only turning once or twice with tongs. (I often cover with a lid during cooking to keep the chicken moist). The goal is to get a nice caramelised brown coating

4. prepare the salad with green leaves as a base and any other vegetables, cashews (1/4 cup per serve) and finely diced herbs you want to add

5. Finish by drizzling EVOO and vinegar all over