Poached chicken and prawn salad with avocado, mango and sweet chilli sauce

Serving Size Serves 2

Ingredients
1/4 small iceberg lettuce, shredded
1/4 cup chopped mint
1/2 cup chopped coriander
200 g poached and sliced chicken breast
200 g poached and peeled king prawns
1/2 avocado, sliced
1/2 mango, sliced
1/4 cup lime juice
4 tbsp sweet chilli sauce

Instructions
Combine the lettuce, mint and coriander and place at the base of serving bowls. Arrange over the poached chicken, prawns, avocado and mango. Drizzle over the lime juice and top with sweet chilli sauce. Serve immediately.

NB: Vegetarians can use firm silken tofu and soy beans in place of the chicken and seafood.





By Teresa Cutter < the healthy chef © 2006

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