Easy peanut chicken and mango salad for supper tonight (or lunch tomorrow)

Like many people in Dubai I work full time, so when I get home the last thing I want to do is slave over a stove. Yesterday I decided to make my life a little easier and whip up two super simple dishes - one for supper last night and one for lunch today - that were straightforward to prepare, taste delicious and look good without too much fussing.

I'm going to share the lunch dish with you today. The supper recipe I'll share later this week.

Easy Peanut Chicken and Mango Salad (serves 2)

What you need...

• Three boneless chicken breasts
• A generous sprinkling of cayenne pepper
• A generous drizzle of honey
• Three generous tablespoons of chunky peanut butter (or smooth if you don't like chunky)
• About two tablespoons of olive oil
• A quarter of a cup of water
• A third of a box of wild rucola leaves, rinsed
• One orange pepper sliced into thin, short strips
• Two Alphonso mangoes, peeled, the ripe part of the fruit cut into strips. Make sure you get soft, sweet mangoes for this recipe. 
• A slice of buttered nutty bread or warm, toasted Arabic bread
• A handful of grapes

How to make the dish...

1. Cut the chicken breasts into chunky strips.
2. Drizzle half of the olive oil in a large frying pan and let it heat for a minute or so.
3. Put the chicken into the pan and sprinkle generously with cayenne pepper
4. If the chicken seems to absorb the oil quickly and sticks to the pan, splash a handful of water into the pan. 
5. Cook the chicken, stirring occasionally.
6. In the meantime, cut the mangoes and peppers into strips.
7. Rinse the wild rucola.
8. Once the chicken is cooked, put it in a strainer over the sink to drain any water.
9. Put the 'dry' chicken back in the pan and drizzle with the remainder of the olive oil.
10. Scoop three generous table spoons of extra chunky peanut butter over the chicken. As it heats stir it through the chicken so it coats each piece properly.
11. Add a generous sprinkling of honey over the top of the chicken and mix.
12. Cook the peanut butter/honey-coated chicken until it's golden and a little crispy.
13. Set to one side.
14. Put the wild rucola in a bowl and add the mango and orange pepper. Stir it up.
15. Add the peanut butter chicken.
16. This salad can be served warm or at room temperature and will taste delicious with a slice of rich, nutty bread or Arabic bread and grapes as I discovered quite by accident at lunch time today!

I shared this salad with a friend of mine at work today so to make more
of a meal of things I added toasted Arabic bread and grapes. Yum!