Poached Chicken & Mango Salad with Yoghurt Dressing

Poach Chicken:

Pat dry chicken with a paper towel. Place in a pot, add stock concentrate and enough water to cover the chicken by 1 cm. Bring to the boil, then REDUCE heat to simmer for 10 minutes, until chicken is cooked through. Set aside.

Prepare Ingredients:

Wash the fresh produce. Using a sharp knife, slice the mango on either side of the stone. Score 5 mm slices into the flesh, being careful not to cut through the skin. Use a spoon gently scoop out sliced mango flesh. Roughly tear lettuce leaves. Thinly slice celery and cucumber on slight angle. Trim ends and finely chop chives.

Make Dressing:

In a small bowl combine yoghurt, chives (reserving some for garnish) and mango chutney. Mix well, check seasoning, adding salt and pepper if needed.

Slice Chicken:

Gently remove chicken from poaching liquid and thinly slice against the grain to your desired thickness.

You Plate It:

In a large bowl combine lettuce, cucumber, celery and mango. Toss well and add sliced chicken. Drizzle with yoghurt dressing and garnish with cashews and remaining chives. Enjoy!