Place chicken in a deep frying pan or saucepan. Add enough cold water to completely cover chicken. Bring water to just below simmering point and cook at this temperature for 10 minutes. Turn off heat and allow chicken to cool in liquid.
Combine the spinach leaves, mint, coriander and snow peas in a bowl.
Combine the dressing ingredients together and toss half of the dressing over the salad greens.
Arrange the chicken, avocado and mango over the greens and drizzle the remaining dressing over the whole salad.
Note: In salads choose a firm flesh mango, such as the Calypso mango, to hold its shape alongside the other ingredients.