Exotic Marinated Chicken
and Mango Salad

This salad is such a delicious,
refreshing combination – perfect light summer eating. Serve the chicken
warm or cold in the salad.

Preparation time:
20 minutes, plus marinating time
Cooking time:
10 minutes
Serves 4

Ingredients

• 5 tbsp Rubicon Mango juice drink
• 1 tsp cumin seeds
• Grated rind and juice of 1 lime
• Small bunch coriander, chopped
• 7 tbsp Extra Virgin olive oil
• 4 chicken breasts
• Ripe mango, peeled, stoned and diced
• 1 small red onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• 6 pepperdew peppers, chopped
• 8 cherry tomatoes, quartered
• 100g wild rocket
• 2 tbsp wine vinegar
• 1 tsp dijon mustard
• Pinch sugar
• Salt and Pepper

Method:

1. Put the lamb mince, chopped mango, green pepper, spring onions, garlic, coriander, lime zest and juice and half the mango juice in to a large bowl. Season and mix thoroughly.
2. Divide the mixture into 12 equal portions and shape around wooden skewers to form a sausage shape. If time allows, leave to rest in the fridge for 30 minutes. 
3. Preheat the grill. Place the koftas under the grill and cook for 15 minutes, turning regularly until cooked thoroughly.
4. In the meantime, prepare the salad, by mixing the remaining sliced mango, mango juice, avocado, cucumber and red chilli together.
5.When ready to serve, heat the tortilla wraps.  Remove the koftas from the skewers and wrap in the tortilla with some salad.
Serve with an extra helping of salad and a drizzle of oil.