A super-quick paleo lunch salad to
serve two hungry people.
Toast the almonds in a dry frying pan on a medium heat for 4 minutes, until golden brown, then roughly chop.
Place the mango slices under a hot grill for 4 minutes, until slightly charred.
Toss the cooked chicken and remaining ingredients with half of the mint in a large salad bowl (use
the rest of the mint in the dressing). Drizzle over the dressing and serve with a slice of lime.