Published Thursday, 19 February, 2009 by Rikesh Patel
Cook the chicken breasts, i usually slice them thin then fry them in our wok with some lemon sea salt pepper and a dash of jamesons.
Peel the mango then slice away from the stone, then arrange on two plates. Halve the avocados take the stone out then slice along the skin from top to bottom so ideally you should be able to peel the skin right off. Ok do that with both avocados then slice and arrange on both plates.
Slice up the cooked chicken breasts arrange on two plates, then try to neatly pile the salad leaves on top.
Dressing- whisk the orange juice,lemon juice, mustard,olive oil and season with salt and pepper.
pour dressing over the top then wipe the plates with a tissue to look nice.
prawns koliwada: crispy and yummy recipe https://t.co/APG1vwdWja
chicken salad: fruity twist on a classic https://t.co/kwZ46UPsaZ