By Loukie Werle

Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Low Carb, Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Salad

From the Sept 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
4 cups shredded cos lettuce, rinsed and spun dry
½ bunch watercress, coarse stems discarded, leaves rinsed and spun dry
½ cup finely shredded red cabbage
1 mango, peeled, stoned and sliced

Dressing

1½ tablespoons white-wine vinegar
1 French shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup (60ml) extra-virgin olive oil

METHOD

Combine chicken, oil and thyme in a large bowl. Season with salt and pepper, then turn to coat well. Stand for 20 minutes.

To make dressing, mix vinegar with a good pinch of salt and whisk until salt has dissolved. Stir in shallot and thyme, then gradually add oil, whisking until mixture thickens. Set aside.

Preheat barbecue to moderately high and oil the grate. Grill chicken for 4 minutes on each side, or until cooked through.

In a large bowl, combine lettuce, watercress and cabbage, adding just enough of the dressing to coat leaves. Transfer to a platter and top with chicken and mango. Serve with remaining dressing on the side.