Watercress, mango and chicken salad

Ingredients

150g/5oz asparagus tips

1 mango, peeled and stoned

100g/4oz red grapes

350g/12oz cooked chicken breast

1 (85g) bag watercress

45ml/3 tbsp pumpkin seeds

For the dressing:

Zest and juice 1 orange

2.5ml/1/2 tsp dried chilli flakes

5ml/1 tsp honey

Salt and freshly ground black pepper

Method

Cook the asparagus tips in boiling  water for 2 mins. Drain and refresh in cold water. Thinly slice the mango flesh and halve the grapes. Cut or tear the chicken into bite sized pieces.

Place the asparagus. mango, grapes and chicken in a serving bowl. Add the watercress and pumpkin seeds.

Place all the dressing ingredients together in a bowl and whisk together with a fork. Drizzle the dressing over the salad and lightly toss to mix. Serve straight away.

Fat:8.9g Saturated Fat:2.2g Carbohydrate:18.2g Protein:31.7g Fibre:3.3g Salt:0.17g