This salad was made by combining one of the season's most fabulous fruit, the mango, with a deliciously tangy orange dressing.
Tear up some colourful salad leaves and make a base for your salad.
Scatter a few assorted baby tomatoes over the leaves along with some toasted seeds.
In a large non-stick frying pan, heat up some coconut oil (a tablespoon should do). Pop some chopped onion and green pepper and fry for a minute or two. Add sliced skinless free-range chicken breasts and fry until browned and cooked through. About halfway through the cooking, add a splash each of soya sauce and hoisin sauce with a teaspoon of crushed garlic to flavour the chicken.
Place the sticky chicken over the salad and top with the dressing and some alfalfa sprouts if you have.
To make the dressing, combine 3 tablespoons of plain Greek yoghurt with a generous tablespoon of tangy mayonnaise. To this, add a teaspoon of frozen orange juice concentrate (I like the Minute Maid one).
