3 skinless chicken breasts, trimmed, halved horizontally
⅓ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp white wine vinegar
1 tsp dijon mustard
3 baby gem lettuce, leaves separated or torn
2 small lebanese cucumbers, sliced
250g baby tomatoes, halved
2 small ripe mangoes, sliced
12 thin slices prosciutto
100g goat's cheese, crumbled
¼ cup almonds, toasted, roughly chopped
Zest of 1 lemon
Dehydrated raspberry powder (optional), baby basil and small mint leaves, charred bread, to serve
Place chicken and half of the oil in a large snap-lock bag. Season and rub to coat.
Heat a large chargrill pan or barbecue grill on high and cook chicken for 3-4 minutes each side (in batches if necessary), or until lightly charred. Set chicken aside on a plate loosely covered with foil to rest for 10 minutes. Thickly slice chicken.
Meanwhile, put remaining oil, vinegar and mustard in a screw-top jar. Season and shake well to combine.
On a large platter arrange lettuce, cucumber, tomatoes and mango. Drizzle with half the dressing and toss to coat. Top with prosciutto, chicken and goat's cheese. Drizzle with remaining dressing and sprinkle with almonds, lemon zest and raspberry powder, if using. Top salad with basil and mint leaves. Serve with charred bread.