3 boneless, skinless chicken breasts

1 orange bell pepper, cored and julienned

8 cups (2 litres) baby spinach

1/2 cup (125 ml) mango mayonnaise

4 green onions, chopped

1/2 cup (125 ml) pecan halves, toasted

1/2 cup (125 ml) fresh raspberries

Salt and pepper

Preheat the grill, setting the burners to medium.

Oil the grate. Grill the chicken until fully cooked, about 5 minutes per side. Season with salt and pepper. Let cool and slice into thin strips. Set aside.

Meanwhile, coat the bell pepper strips with oil and stir-fry for 2 minutes in a grill wok. Season with salt and pepper. Set aside.

Pile the spinach on 4 plates. Top with chicken slices and drizzle with mango mayonnaise to taste. Garnish with bell pepper, green onions, pecans and raspberries.

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