INGREDIENTS

INSTRUCTIONS

FOR THE SALAD
FOR THE DRESSING
Slice the tomatoes in half lengthways, and top with sliced basil, mint,
salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly
shrivelled.
In a large jug, whisk together all the dressing ingredients until
emulsified (thickened).
Marinate the chicken in 1/2 cup of dressing, reserving the remainder for
later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours).
Heat a non-stick grill pan and cook the chicken fillets over a high heat
until cooked through, 2-3 minutes on each side. Transfer the cooked fillets
to a plate and keep warm.
Steam, microwave or boil the asparagus until tender then refresh under cold
water.
Halve the avocado, peel off the skin and fan the flesh. Slice the spring
onions into diagonal slices and thinly slice the mushrooms. Dice the mango
flesh.
To make the salad, place the well washed spinach leaves in a large bowl and
add the blanched asparagus, sliced spring onions, mushrooms and roasted
tomatoes, cut into quarters. Add the reserved dressing and toss thoroughly
to coat all the vegetables.
Divide the salad evenly amongst individual plates and add some mango cubes
and slices of avocado. Top with 2 fillets of chicken, and a generous
sprinkling of nut medley. Serve immediately.
Converted by MC_Buster.
Per serving: 796 Calories (kcal); 61g Total Fat; (62% calories from fat);
14g Protein; 67g Carbohydrate; 0mg Cholesterol; 2278mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 11
1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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