Preparation time: 10 minutes
Cooking time: 2 minutes

150g/5oz asparagus tips
1 mango, peeled and stoned
100g/4oz red grapes
350g/12oz cooked chicken breast
1 (85g) bag watercress
45ml/3 tbsp pumpkin seeds
For the dressing:
zest and juice 1 orange
2.5ml/½tsp dried chilli flakes
5ml/1 tsp honey
salt and freshly ground black pepper

Cook the asparagus tips in boiling water for 2 mins. Drain and refresh in cold water. Thinly slice the mango flesh and halve the grapes. Cut or tear the chicken into bite sized pieces.

Place the asparagus. mango, grapes and chicken in a serving bowl. Add the watercress and pumpkin seeds.

Place all the dressing ingredients together in a bowl and whisk together with a fork. Drizzle the dressing over the salad and lightly toss to mix. Serve straight away.