Speedy LUNCHES

On the table in 15 minutes, these fresh salads are a step up from the usual shop-bought sandwich.

- JESSICA RANSOM

Chicken and mango salsa salad

This recipe makes enough salsa for two or more portions. Leftovers are great with tortilla chips.

SERVES 1

PREP 10 MINS

• 1 mango, diced

• 3 spring onions, finely chopped

• Small bunch coriander, roughly chopped

• 1-2 chillies, finely chopped

• 1tbsp olive oil

• 1 lime

• Handful watercress or other salad leaves

• 50g-80g leftover cooked chicken (a handful)

1. Make the mango salsa by combining mango, spring onions, coriander and chillies in a bowl. Drizzle in a little olive oil and some lime juice to taste. Set aside.

2. Put the watercress on a plate and scatter with a portion of the mango salsa over the top. Add the cooked chicken, drizzle with a little more oil and add a generous squeeze of lime. Season with salt and pepper to taste.