Mango, Avocado & Smoked Chicken Salad - By Gordon Ramsey

Extract recipe from Gordon Ramsey's Healthy Appetite.

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Serves 4

2 medium, firm but ripe mangoes
2 ripe avocados
squeeze of lemon juice
300—350g smoked chicken breasts
200g mixed salad leaves, such as rocket, mâche, baby chard or amaranth
2 tbsp pine nuts, toasted (optional)

Dressing:
2 tbsp orange juice
2 tbsp lemon juice
1 tbsp wholegrain mustard
2 tbsp extra virgin olive oil
2 tbsp avocado oil (or olive oil)
sea salt and black pepper

Peel the mangoes and cut the flesh away from the stone into thin slices. Arrange on four serving plates.

Halve the avocados and remove the stone. Peel off the skin and slice the flesh into strips. Squeeze over a little lemon juice to stop the flesh discolouring, then arrange over the mango slices.

Cut the chicken into thin slices and divide between the plates. Neatly pile the salad leaves in the middle.

For the dressing, whisk the ingredients together in a bowl, seasoning with salt and pepper to taste. Spoon the dressing over the salad and serve, topped with a handful of toasted pine nuts if you like.

Note: If you’re preparing this salad for a packed lunch, pack the dressing and salad in separate containers and combine just before eating.