Serves 4 Preparation: 10 mins Cooking time: 10 mins Cost/person: £1.50 Ingredients: 250g Uncle Ben’s Extra Spicy Sweet and Sour Sauce 4 chicken breasts 4tbsp Greek or plain yoghurt ½ tsp of chilli powder, or a dash of Tabasco Pepper ½ a mango A 10cm piece of cucumber, cut into ¼ lengthways then into 1cm dice 4 spring onions, trimmed and finely chopped ½ packet fresh mint, finely chopped 2 little gem lettuces, washed and leaves broken into chunks
Method: 1. Bring a large saucepan of water to the boil. When it is boiling drop the chicken breasts in to let them simmer for 7 – 10 minutes (depending on the thickness of the breasts) until they are poached through, and firm and springy to the touch 2. Now drain them and leave to cool. Once the chicken is cool prepare the salad. In a large mixing bowl blend the yoghurt, Uncle Ben’s Extra Spicy Sweet and Sour Sauce, and the chilli or Tabasco with freshly ground black pepper 3. Add all but 1tbsp of the chopped mint and mix together. Now add in the fruit, cucumber and spring onions, making sure everything is well coated in the yoghurt dressing. Dice the cooled chicken into 2cm cubes and mix it into the rest of the ingredients 4. To serve: Serve the salad piled up in a bowl lined with the washed, torn lettuce leaves and scatter the remaining mint on top. Alternatively, it can be piled into some warmed split pitta breads with some shredded lettuce for a quick lunch. Top Tip: For a guilt free girly lunch, try replacing the yoghurt with a low fat variety and the Uncle Ben’s Spicy Sweet and Sour Sauce with the ‘Light’ version! Recipe from Uncle Ben’s