Published Saturday, 26 September, 2009 by Mimi Robinson
Place the Chicken Breast on a baking tray and roast in the oven at 200 degrees until the juices run clear.
Whilst the Chicken is cooking you will need to prepare the salad and the fruity salsa.
To prepare the salad, wash the salad leaves, one tomato and the cucumber, chop the tomato and cucumber into bitesize pieces and put into a bowl with the leaves. To dress, season with salt and pepper and then pour the balsamic vinegar over, making 2 circles with your arm, then pour the olive oil over in the same way but making 3 circles. Toss the salad and put to one side.
Making the fruity salsa is very simple; you need to chop the red onion, tomato, avocado and mango into small chunks and mix all together in a bowl (the riper the mango and avocado the better). Add some salt and pepper and squeeze half a lime over the bowl to keep it tasting fresh.
To serve, place the Chicken breast on the plate, drizzle the salsa over the chicken to decorate and dish up a side order of salad with balsamic dressing.