MANGO CHICKEN SALAD
Serves 4 to 6

6 chicken breasts, boneless and skinless, cut in 1 inch cubes,
Marinade for the chicken (recipe follows)
Italian bottled Light dressing for the salad
1 cup shredded cabbage
1/2 green bell pepper sliced as for Fajitas or chopped
1/2 red pepper, sliced or chopped
1 red onion, chopped
2 spears celery finely sliced
1/3 cup golden Sultana raisins
1/2 cup sliced almonds
2 Mangoes, ripe but firm, peeled and cubed
8 lettuce leaves, washed and shredded with your hands
1 bunch of watercress, washed and patted dry.
1 carrot, peeled and sliced

Marinade:
1/3 cup mango nectar
1 tb lime juice
2 tb olive oil
2 tb sherry or white wine
4 garlic cloves, crushed in a mortar
salt and pepper to taste
1 tsp chopped fresh mint
chopped fresh ginger to taste
chopped cilantrillo (Chinese parsley)

Toss the chicken in the marinade. Cover and refrigerate for 2 hours. Drain the chicken and grill in the George Foreman Grill until it is golden. Set aside. Combine in a big salad bowl the Italian Dressing, cabbage, broiled or grilled chicken, bell peppers. Onion, celery, raisins and mango cubes. To serve, arrange on individual salad plates the lettuce, watercress and carrot. Scoop a mound of chicken salad on each plate and sprinkle with sliced almonds.