A colourful salad with a cooling taste that balances the chicken.
Ready time: 15 minutes
Half an English cucumber
1 large avocado, peeled, 1-inch dice
1 large mango, peeled, 1-inch dice
1 small red onion, 1/2-inch dice
2 tbsp lemon juice
1 tsp grated lemon rind
2 tbsp fresh orange juice
1 tsp grated orange rind
1 tbsp Dijon mustard
1 tbsp honey
1/4 tsp sriracha
1/2 cup vegetable oil
2 tbsp chopped fresh mint
Cut strips from cucumber skin in 1-inch sections. Cut into 1-inch dice. Combine with avocado, mango and onion in a bowl.
Whisk together lemon juice and rind, orange juice and rind, mustard, honey and sriracha. Slowly whisk in oil. Stir in mint. Stir enough dressing into fruit to moisten. Reserve remainder for another use. Serve with the chicken.