Categories: Poultry, Salads

Ingredients

• 2 chicken breasts
• 2 tbsp mango chutney
• 1 tbsp dark brown sugar
• juice of 1/2 lime
• 1 tsp soy sauce
• salt and pepper
• 1 1/2 cups baby spinach
• 1/2 large mango, peeled, pitted and chopped
• 1/3 cup dried cranberries
• 1 1/2 tbsp toasted pine nuts (optional)
• 3 tbsp vegetable oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar

Directions

1. Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.

2. Pour over the chicken and leave to marinate at least 1 hour, turning occasionally.

3. Preheat the broiler to medium-high.

4. Drain the marinade from the chicken and reserve.

5. Place chicken on a baking sheet; broil for about 6 minutes, drizzle with a little of the marinade, then cook for 3 minutes more until chicken is turning golden and is cooked through.

6. Meanwhile mix together the ingredients for the dressing: vegetable oil, balsamic vinegar, sugar, and salt and pepper.

7. In a bowl, combine the spinach, mango, cranberries and some pine nuts.

8. Toss with the dressing.

9. Serve the chicken on top of the salad; sprinkle with the remaining pine nuts.

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