Chicken, mango and avocado salad

Like many people, Monday is a day for using up leftovers from the previous day's roast. Turning everything into a curry is a bit of a cop out really and besides I 'm on a diet. I also had loads of fruit laying about due to the fact that I'm having my 25 a day at the moment. WTF goes with chicken I thought? I'll f'king ask Gordon Ramsey and there it was on page 83 of  http://www.amazon.co.uk/Gordon-Ramsays-Healthy-Appetite-Ramsay/dp/1844006360/ref=sr_1_1?ie=UTF8&qid=1346101046&sr=8-1

Ok, his recipe uses smoked chicken but mine was so burnt it would have same effect! The book actually is really good, full of nutritious recipes which unfortunately make you feel like you have the energy to wash up afterwards, as opposed to falling asleep on the sofa whilst the Mrs does it.

Ingredients :  (for 2)

Half a cooked chicken torn into pieces, ripe avocado, ripe mango, 100g mixed leaves, tbsp toasted pine nuts, Dressing - tbsp orange juice, tbsp lemon juice, tsp wholegrain mustard, 2 tbsp ex virgin olive oil, seasoning

1. In a large bowl add the chicken to the leaves.
2. Peel the mango and working round the stone, cut into thin slices. Add to bowl.
3. Whisk all dressing ingredients together.
4. Halve the avocado, remove stone and peel carefully. Do this last to avoid discolouring. Add to bowl
5. Dress the salad and toss thoroughly. Decant to a serving plate and pile high. Sprinkle with the pine nuts.

How easy is that? The mango makes the dish taste and feel fresh, whilst the creaminess of the avocado and crunchy pine nuts offer good variations in texture. In terms of flavour it doesn't really compare to Asian salads, but it is full of nutrients and a perfect summer dish.