1/2 cup Beerenberg Sweet Chilli Relish
Zest and juice of two limes
2 teaspoons olive oil
2 garlic cloves, finely chopped
3cm piece fresh ginger, grated
2 skinless chicken breast fillets
1/2 small cabbage
1 handful soft herbs (dill, tarragon, mint and edible flowers)
Combine Beerenberg Sweet Chilli Relish, lime zest and juice, olive oil, garlic and ginger in a bowl and mix together. Add the chicken, toss so every piece is well coated, then cover with plastic wrap and let marinate in the fridge for at least 30 minutes.
Finely shred the cabbage and toss with the soft herbs, then half of the Mango, Lime and Chilli Dressing. Preheat barbecue to high and cook the chicken for 6 minutes on each side or until golden and cooked through. Slice the chicken into thick pieces and serve with steamed greens, the cabbage salad and drizzle chicken with remaining dressing.