Mango, chicken and cashew lime salad

Ingredients

For 1 serving

• Chicken breast130 g
• Mango120 g
• Cucumber80 g
• Red cabbage60 g
• Cashews15 g
• Mint5 g
• Lime juice2 tablespoons
• Fish sauce1 teaspoon
• Agave syrup1 teaspoon
• Jasmine rice45 g
• Saltto taste

Contains: nuts, fish,

In season: June – September

Method

1. Rinse the jasmine rice, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; spread it on a plate to cool slightly.
2. Meanwhile heat a griddle or non-stick pan over medium-high heat and cook the chicken breast for 5 minutes per side, until golden and white in the centre; rest it for a few minutes and slice.
3. Peel the mango and cut into strips together with the washed cucumber; finely shred the red cabbage and pick the mint leaves.
4. In a small bowl mix the lime juice, fish sauce and agave syrup.
5. Assemble the salad with rice, chicken, mango, cucumber, cabbage, mint and cashews and dress just before serving.