As well as the vitamin C hit from the mangoes, you'll also get your fill of fibre from the cannellini beans.


  • 250g sugar snap peas, trimmed
  • 2 (about 250g each) single chicken breast fillets
  • 1 teaspoon ground cinnamon
  • Olive oil spray
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon finely grated lime rind
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 2 mangoes, cheeks removed, peeled, thinly sliced
  • 1/3 cup fresh mint leaves, torn


  1. Cook the sugar snap peas in a saucepan of boiling water until bright green and tender crisp. Rinse. Drain.
  2. Preheat a barbecue grill or chargrill on high. Sprinkle the chicken with cinnamon and spray lightly with oil. Cook for 3-4 minutes each side or until lightly charred and cooked through. Set aside to cool slightly.
  3. Whisk the orange juice, lime juice, vinegar, honey, oil and lime rind in a jug until well combined. Season with pepper. Combine the sugar snap peas, cannellini beans, mango and mint in a bowl.
  4. Thinly slice the chicken across the grain. Divide the salad and chicken among serving plates and drizzle over the dressing.