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1
Place the chicken breasts in a pan, add the stock and lime juice, bring to the boil, then simmer for 20-25, or until the chicken is fully cooked.
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2
Remove the chicken from the pan with a slotted spoon, set aside in a bowl and allow to cool.
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3
Cut the chicken into thin strips.
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4
Halve the avocado, remove the stone, peel the flesh and slice finely; halve the mango, remove the stone, peel the flesh and slice finely.
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5
In the serving bowl, toss the avocado, mango, chicken and baby spinach leaves.
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6
Hazelnut Honey Dressing: Roughly chop the nuts, whisk the oils, lime rind and juice, honey and soy sauce in a jug, then stir in the nuts.
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7
Serving: Pour the Hazelnut Honey Dressing over the avocado, mango, chicken and spinach mixture, and toss lightly until all the salad ingredients are well coated and serve with warm crusty rolls.
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8
Variation: For extra flavour, add some stir-fried, peeled tiger prawns to the salad mixture just before adding the Hazelnut Honey Dressing.
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9
Chef's Notes: If you are unable to find toasted nuts, dry-fry the raw nuts in a heavy-based pan for 5 minutes over a low heat, shaking regularly.
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10
If you are adding the tiger prawns, depending on how many you add, you may want to make a slightly larger quantity of the dressing.
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11
Hazelnut Fact: Hazelnuts are also known as filberts.
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12
According to tradition, the nuts are ripe for picking on 22 August, the feast day of Saint Philibert.
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13
I'm not sure which hemisphere this refers to.
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14
The original source of this recipe - and this 'fact' - is Australian, but I don't believe that there are any Australian Saint Philiberts!
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15
He's most probably a European saint.
