Mango Chicken Salad

INGREDIENTS
4 chicken breast fillets; 2 tsp olive oil; 2 celery sticks, diced; 80g sun-dried capsicum, chopped; 2 green capsicum, diced; 1 small fresh red chilli, seeded and chopped; 1 large mango, diced; 2 tbsp chopped mint; mixed salad leaves; and 1/2 cup (80g) unsalted macadamia nuts, lightly toasted and chopped
Salad Dressing 1/2 cup whole egg mayonnaise; 1 tsp curry powder; 3/4 cup plain yoghurt; 1 tbsp chutney

METHOD
1. Preheat the oven to hot (210 C). Place the chicken fillets in a single layer in an ovenproof dish and lightly brush with the oil. Cover with a sheet of foil and bake for 15–20 minutes, or until just cooked. Cool slightly, then cut into bite-sized pieces.

2. To make dressing: Combine all dressing ingredients in a small bowl and mix.

3. Combine the celery, capsicums and chilli in a large bowl. Add the chicken pieces and mix. Pour over enough dressing to moisten the salad. Gently fold through the mango and the chopped mint. Serve the salad with the salad leaves and sprinkle with the macadamia nuts.