Creamy chipotle chicken with mango and cactus salad

It shouldn’t be hard to find the fresh ingredients for this Mexican-influenced feast of flavours

Ingredients (Serves 4)

  • 4 chicken breast fillets, each cut into 4 thick strips
  • 4 rashers bacon, rind removed, chopped
  • 2 tbsp Discovery Chipotle paste
  • 2 tbsp olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 x 284ml pot of double cream
  • 225g/8oz ready-prepared baby spinach
  • Salt and freshly ground black pepper
  • Freshly cooked tagliatelle to serve (optional)

For the mango and cactus salad

  • 1 large bunch of fresh coriander, reserving a few sprigs for garnish
  • 2 ripe mangoes
  • 2 ripe avocados
  • 1/2 jar (100g/4oz) of Discovery
  • Sliced Red Jalapeños
  • 1/2 jar (100g/4oz) of Discovery
  • Sliced Cactus
  • Juice of 1 freshly squeezed lime

Mix together the chicken, bacon, Chipotle paste and olive oil.

Heat a large deep frying pan until very hot. Add the chicken and bacon mix, fry until well browned, stirring occasionally, then stir in the tomatoes and cook for a few seconds. Pour in the cream and bring to the boil.

Stir in the spinach until it starts to wilt then simmer until the cream is thickened and the chicken is cooked through.

Season with salt and freshly ground black pepper to taste and keep warm.

To make the salad, tear off the coriander leaves and place in a salad bowl. Peel the mangoes and avocados, then chop the flesh and add to the bowl. Add the red jalapeños, sliced cactus and lime juice then toss gently to coat and combine. Top with a few sprigs of coriander and serve as an accompaniment to the creamy chicken. For a more substantial dish, serve with freshly cooked pasta.