400g skinless, boneless chicken breast, sliced in half lengthwise
100g bag mixed salad leaves
1 mango, peeled and cut into pieces
6 spring onions, sliced
1 red capsicum, deseeded and thinly sliced
½ cup roasted cashew nuts, roughly chopped
½ cup Eta Lite & Free Honey Mustard Dressing
Preheat the grill or BBQ. Flatten chicken pieces with a rolling pin if thick. Brush chicken with a little olive oil and season with a little salt and freshly ground black pepper. Grill for 15-20 minutes, turning once until chicken is cooked. Set aside and keep warm.
Put salad leaves, mango pieces, spring onions, red capsicum and cashew nuts onto a serving platter. Place cooked chicken onto the salad. Drizzle over Eta Lite & Free Honey Mustard Dressing. Serve immediately.