Ingredients

Notes

A summer salad of cress and rocket make a better bedding than lettuce. This is a dish made up onto serving plates, each plate will need (preferably) 4 strips of chicken and an equivalent amount of mango slices.
The dressing needs roughly equal portions of lime juice, oil, and mayonnaise. So use the appropriate amount of oil and mayo to the amount of juice from the limes.

Method

Cooking

Pre-heat the oven to Gas Mark 6.
Lay baking foil in an ovenproof dish and smear with a little olive oil to prevent sticking.
Put the chicken breasts on the foil, and add the white wine.
Fold over the foil and seal up to make a parcel.
Bake in the oven at Gas Mark 6 for 25 minutes.
Once cooked (no pink parts), allow to cool and then slice lengthways.

Preparation

Wash the celery and chop into pea sized pieces.
Wash the lettuce leaves.
Peel the mango and slice the flesh into long thin strips.
For the dressing:
Juice the limes discarding peel and pith.
Trim unwanted parts off the spring onions and chop small.
In a bowl, mix the mayonnaise, lime juice, and oil. Add the mustard powder and salt and black pepper to taste.
Pour the dressing into a small serving jug.

Assembly

On each plate:
Make a layer of lettuce.
Arrange strips of chicken in a star formation.
Between the chicken make an alternating star of mango.
Make a circle of walnut pieces fitting them neatly between the chicken and mango.
Fill in the space inside the walnuts with chopped spring onions.
In the area outside the walnuts, make a circle of celery. Drizzle a little dressing on the centre circle of each plate.

To serve

Serve as a main course with the remaining dressing, a side plate of crusty bread rolls, and the rest of the white wine.

Variations

See Chicken Mango Salad