Crispy skinned chicken salad with coconut and mango

Viva 7/1/2009

Amanda Laird

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Serves 4

700 g	Chicken thighs, boned but with the skin on
1	Salt & freshly ground pepper, to season
3 tbsp	Oil
1	Coconut, (drinking)
1	Mango
1 bunch	Spinach
1	Lemon, juiced
1 tsp	Sesame oil
2 tsp	Grape seed oil, or vegetable oil

Heat the grill. Lightly oil the chicken and the grill. Place the chicken (skin side down) and leave for 10 minutes to get nice and crispy then turn.
Season and continue to cook for another 10 minutes or until the chicken is thoroughly cooked.
Drain the water from the coconut and reserve for drinking then break the coconut into chunks using the back of a heavy knife.
Using a table knife, remove the flesh and cut it into strips.
Peel the mango and cut the flesh away from the stone.
In a large bowl, add the spinach, coconut and mango.
Remove the skin from the chicken and tear into pieces then break up the chicken and add all to the salad.
Squeeze over the lemon juice and the two oils. Season well before serving.