Fruity chicken salad

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Spice up a chicken salad with sweet and sour sauce and serve with mango, peppers, cucumber, spring onion and fresh mint.

Ingredients

For a guilt-free girly lunch, try replacing the yogurt with a low-fat variety and use a light version of the sweet and sour sauce.

Bring a large saucepan of water to the boil. When it's boiling, drop the chicken breasts in to let them simmer for 7-10 mins (depending on the thickness of the breasts) until they're poached through, and firm and springy to the touch.
Now drain them and leave to cool. Once the chicken is cool, prepare the salad. In a large mixing bowl, blend the yogurt, sweet and sour sauce, and the chilli or Tabasco with freshly ground black pepper.
Add all but 1tbsp of the chopped mint and mix together. Now add in the fruit, cucumber and spring onions, making sure everything is well coated in the yoghurt dressing. Dice the cooled chicken into 2cm cubes and mix it into the rest of the ingredients
To serve: Serve the salad piled up in a bowl lined with the washed, torn lettuce leaves and scatter the remaining mint on top. Alternatively, it can be piled into some warmed split pitta breads with some shredded lettuce for a quick lunch.