Peel the sweet potatoes and cut them into 1 cm thick batons. Boil them in plenty of water with a pinch of salt for 4 minutes. Drain and rinse briefly under cold running water.
In the meanwhile, slice the mango into two halves along the stone. Remove the skin and slice the flesh lengthwise into 1 cm thick batons.
Slice the chicken into strips. Squeeze half the lime. Make a dressing of the lime juice, mustard, honey and olive oil. Season with salt and pepper.
Arrange the sweet potato, mango and chicken in a bowl and drizzle with the dressing.
Tip: Scatter a handful of (salted) cashew nuts over the salad.
