MANGO CHICKEN SALAD

FOR THE MARINADE:
1/3 cup mango nectar
1 tbsp lime juice
2 tbsp olive oil
2 tbsp 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)
6 chicken breasts, boneless and skinless, cut in 1 inch cubes,
FOR THE SALAD:
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

TO PREPARE THE CHICKEN:
Combine the marinade ingredients. 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.

TO MAKE THE SALAD:
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. Delicious.

Servings: 4-6