Curried chicken & mango salad
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
- Prep: 20 mins
Cook: 20 mins
- Serves 2
- Easy
Ingredients
- 6 chicken mini fillets
- 1 tsp olive oil
- 2 tsp curry powder
- 4 tbsp Greek yogurt
- 2 tbsp mango chutney
- zest ½ lime and 2 tsp juice
- 1 Little Gem lettuce, leaves separated
- 1 ripe mango, peeled and sliced
- ½ red onion, finely sliced
- 2 tsp toasted sesame seeds
Method
-
Heat oven to 200C/180C fan/gas 6.
Toss the chicken in the oil and 1 tsp of
the curry powder, season and mix well
to coat. Put the chicken on a foil-lined
baking tray and bake for 20 mins until
cooked through. Leave to cool a little,
then slice.
-
Meanwhile, make the dressing. In
a bowl, combine the remaining curry
powder with the yogurt, chutney and
lime zest and juice (add 1 tbsp water
if the dressing is a little thick).
-
To serve, arrange the lettuce leaves
on 2 plates. Top with the mango and
cooked chicken, then drizzle with the
dressing. Scatter with the red onion
and sesame seeds before serving.
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