Chicken, mango and prosciutto salad

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.