Season the chicken breasts all over and heat the oil in a large frying-pan. Saute the meat until golden all over, then throw in about 2fl oz water, cover and let the chicken cook in the steam. How long this takes depends on whether you are using large breasts (eight to 12 minutes) or mini fillets (five to seven). Cut one through the middle to check whether it is done then set aside to cool completely. Using a really sharp knife, cut the chicken into neat slices. Season all over.
Gently mix all the ingredients for the dressing except the mint. It should be about the thickness of double cream (though of course it is chunky as it has bits of chutney in it). If it seems too thick, add a little milk. Taste for seasoning and heat (add more chilli sauce if you like). Stir in the mint.
Peel the mangoes and cut the cheeks off each side, cutting really close to the stone. Cut the cheeks into neat slices, about the thickness of a 50p coin. (You can remove the rest of the flesh from the mangos, of course, and use it for something else.)
Halve the avocados, remove the stone and cut into slices. Carefully peel the skin off each one. Spoon over some lime juice to prevent discoloration. Season.
Gently toss the salad leaves with the mango and avocado, chilli, extra-virgin olive oil and the rest of the lime juice plus some salt and pepper.
Place on a big platter or broad, shallow bowl and arrange the chicken on top. Drizzle some dressing over the salad and scatter the almonds on top. Serve the rest of the dressing in a jug.