With an empty fridge and few ingredients, I had to knock up a quick lunch yesterday, so came up with this rather delicious salad.

Serves 2

1 chicken breast, sliced
1 avocado, diced
1 mango, diced
handful of bean sprouts
assorted green leaves
juice of one lime
olive oil or coconut oil, depending on your taste
fish sauce to taste
salt and pepper
coriander and/or mint for garnish

marinade
1 tbsp fish sauce
1 tbs sesame oil
1 clove garlic, finely chopped
1 small red chilli, seeds removed and sliced

Marinade the chicken for 30 minutes or more in the mix. Put a griddle pan on a high heat and cook the chicken until done with nice criss-cross griddle marks but not too dry. Assemble the rest of the ingredients, add dressing ingredients to taste. In fact I didn’t have any coriander or mint – which you can see if you look closely at the photo – but it would be a good extra!