Baking Blind
Summer mango, chilli and lime chicken salad. Fresh and zingy chicken that is perfect for hot summer days. Watch me make it on YouTube Download an accessible word version here Dressing and marinade: 1 ripe mango, peeled and flesh removed from stone (reserve about one quarter for the salad) ¼ chillies, seeds removed 2 limes, juice only 2 teaspoons honey 1 tablespoon sunflower or vegetable oil 1 clove garlic, peeled. Chicken: 2 chicken breast fillets, skin removed and sliced in to small pieces Salad: ½ Iceberg lettuce leaves torn in to pieces ½ bag of mixed salad leaves (rocket, endive, radicchio etc) ¼ red pepper, de-seeded and finely sliced ½ cucumber, diced 6 cherry tomatoes, sliced ½ red onion, peeled and finely sliced 1 spring onion peeled and finely sliced. Make the dressing by blending all the ingredients (except the garlic)  to create a thick sauce – season to taste with salt and pepper, a little more chilli or lime juice as preferred. Pour two thirds of the dressing in to a serving jug, cover and chill. Add the garlic clove to the remaining dressing and blend again to make the marinade. Pour the marinade over the sliced chicken, mix well before covering and chilling overnight. Add all the salad ingredients plus the sliced reserved mango flesh and keep in the fridge until ready to serve. Remove the chicken from the marinade and cook in a hot frying pan with a little oil until brown on both sides – the meat should feel firmer but not hard. Serve the salad, top with the dressing and then the hot slices of chicken. My tips: So simple that there’s nothing to go wrong and so delicious that you’ll want more! Great trick to remove the lettuce core: hold it firmly with the stem side down.  Smash the stem firmly on to the worktop and you should just be able to remove all the stem intact. It feels and sounds pretty brutal first time but really works.