For the salad:

1. 15 � 20 mins before you are ready to eat, fill a large bowl with water and ice, place lettuce in it and put in the refrigerator to chill.
2. In a large bowl combine mango, avocado, chicken, onion and celery and toss well.
3. Add dressing, mix well and allow to stand so flavours combine.
4. When ready to eat, remove lettuce from fridge, separate out leaves and serve on a platter along side chilled salad.

Serving Suggestions:

1. Serve with Nacho chips from Fontera as dip or with Tacos as a taco stuffing.
2. Dice mango, avocado and chicken into bigger chunks.
3. Finely chop onions and celery.
4. Combine everything and allow to stand for 20 mins.
5. Then skewer chunks of mango, avocado and chicken on sate sticks, arranging on a platter as you go, pour leftover juices and bits from the bowl over skewers and refrigerate until ready to serve.

Rushina is Food Consultant, Godrej Nature`s Basket.