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Curried chicken & mango salad
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
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 seed
INSTRUCTIONS
- STEP 1
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.
- STEP 2
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).
- STEP 3
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.
