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Curried chicken & mango salad

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This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

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Rate this recipe 4.1/5 (43 Votes)
Curried chicken & mango salad 1 Picture

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

Details

Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget

Preparation

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

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 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.

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