Ingredients (Serves 4)
For the mango and cactus salad
Mix together the chicken, bacon, Chipotle paste and olive oil.
Heat a large deep frying pan until very hot. Add the chicken and bacon mix, fry until well browned, stirring occasionally, then stir in the tomatoes and cook for a few seconds. Pour in the cream and bring to the boil.
Stir in the spinach until it starts to wilt then simmer until the cream is thickened and the chicken is cooked through.
Season with salt and freshly ground black pepper to taste and keep warm.
To make the salad, tear off the coriander leaves and place in a salad bowl. Peel the mangoes and avocados, then chop the flesh and add to the bowl. Add the red jalapeños, sliced cactus and lime juice then toss gently to coat and combine. Top with a few sprigs of coriander and serve as an accompaniment to the creamy chicken. For a more substantial dish, serve with freshly cooked pasta.