Orange Chicken and Mango Salad

It's the end of August, but summer is only just around the corner. That's what the Brits keep saying to themselves anyway. Another rainy bank holiday weekend, followed by a late surge of sunshine for a week or so in September (sometimes even October).

So yes, I'm remaining hopeful. And in denial, by not yet giving into winter comfort foods.

This is an easy, speedy salad, but one that will pep you up with brightness, with its colour and freshness. The chicken is mixed in orange marmalade and sticky honey, and given a zingy grilling. This is then sat atop a fresh mango salad, which is peppered with dried cranberries and sesame seeds for a bit of extra flavour and texture. Mmm.

Soon it will suddenly get to that stage where you need to switch on the light in the mornings – a sure sign of the winter approaching (unless of course you have to get up in a crazy hour of the morning anyway).

But NO. Don't you dare flip that switch on and give into it just yet, there is sunshine still to come!

Orange Chicken and Mango Salad

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Serves 2:

2 chicken fillets
1 tsp orange marmalade
1 tsp honey
Two large handfuls of salad leaves
1 large mango, sliced into sticks
2 tbsp dried cranberries
2 tsp sesame seeds

1. Mix the marmalade and honey together in a bowl and spoon over the fillets.
2. Grill the fillets for about 4 minutes on each side. Take off the heat and allow to sit for a couple minutes.
3. Meanwhile, divide the salad leaves onto two plates. Arrange the mango sticks on top.
4. Slice the cooked chicken and place atop your salad. Sprinkle over the cranberries and sesame seeds.

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