Simple and smoky, this dip is ideal with pita chips or oven baked flatbread pieces.
1 large free range chicken breast (preferably with the skin on)
1 teaspoon of Chinese five spice
drizzle of olive oil
2 spring onions, washed, trimmed and finely sliced
Small handful of freshly picked coriander, washed, dried and roughly chopped
½ a ripe mango, peeled and cut into chunks
Juice of one lime
Small handful of macadamia nuts, roughly chopped
Handful of pea shoots or watercress
1 little gem or small iceberg lettuce, washed and roughly chopped
1. Cut the chicken breast into bite sized pieces and pop into a bowl with the five spice, mix so the spice covers all of the chicken.
2. Heat the olive oil over a high heat in a medium sized pan and once hot add the chicken and cook until browned all over. Once cooked remove the chicken from pan and set aside.
3. In a large mixing bowl bring together the spring onions, coriander, mango, lime juice, macadamia nuts, pea shoots (or watercress) and finally the cooked chicken.
4.Toss to combine and serve immediately.
Recipe by Tobie Puttock for Australian Regional Food’s Mango campaign.