CHICKEN SALAD WITH RUM MARINATED MANGO AND PISTACHIOS

16 oz. (cubed) mango
1/3 cup rum
2 oz. sugar
2 oz. lime juice
2 pounds (cubed and cooked) chicken breast
6 oz. (peeled and diced) celery
1/2 cup (shelled) pistachios
1/2 cup olive oil
1/3 cup (chopped) cilantro
salt and pepper to taste
2 bunches rocket greens

Place the mango cubes together with the rum, sugar, and lime juice and marinate refrigerated for two hours.

In a bowl, mix the mango mixture with the chicken, celery and pistachios, and toss well.

Dress the mixture with the olive oil and cilantro. Correct seasoning with salt and pepper.

Serve chilled with rocket greens.