Chicken Fillets with Mango & Cucumber Salsa

Ingredients:

• 4 chicken breast fillets, halved lengthways
• 1/2 carrot, chopped finely

Salsa:

• 1 Lebanese cucumber (seeds removed and finely diced)
• 1 tablespoon coriander
• 3 tablespoons chopped ginger
• 1 cup baby spinach
• 4 whole peppercorns
• 1 bay leaf
• 1 mango peeled and finely diced
• zest of 1 lime
• serves 4

Directions:

1. Fill a frypan with water, bring to the boil over a high heat. Reduce the heat so that the water is only just simmering and poach the chicken with the peppercorns, carrot and bay leaf for 8-12 minutes, or until cooked. Remove chicken from water and cool.
2. Combine the cucumber, mango, ginger, coriander, lime zest and juice together and mix well.
3. Arrange the spinach leaves on the base of the serving plates. Slice the cooked chicken lengthways, as thinly as possible, and arrange over the spinach leaves. Spoon prepared salsa over top of chicken.