Place the potatoes in a saucepan, pour over boiling water to cover and add the mint sprigs. Cook for 15–20 minutes or until tender.
Meanwhile, place the asparagus in a steamer basket or metal colander, cover and set over the pan of potatoes to steam. Cook thin spears for 4–5 minutes and thick spears for 8–10 minutes, or until just tender.
Drain the potatoes (discard mint) and leave until cool enough to handle, then cut into thick slices. Cut the asparagus diagonally into 6 cm lengths.
To make the orange dressing, place the orange rind and juice, olive oil and walnut oil in a large serving bowl, and whisk all the ingredients together until slightly thickened. Season with pepper.
Transfer the chicken, potatoes and asparagus to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad greens and toss gently again. Serve chicken and mango salad immediately.
Mango is an excellent source of vitamin C and beta carotene, both antioxidants that help to protect against damage by free radicals. Due to the beta carotene content, mango is also one of the best fruit sources of vitamin A, providing over 50 per cent of the daily needs in half a large fruit.
Per serving: 428 calories, 26 g protein, 22 g total fat, 3 g saturated fat, 61 mg cholesterol, 33 g total carbohydrate, 9 g sugars, 6 g fibre, 270 mg sodium