Name: Curried chicken & mango salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Indian
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

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Curried chicken & mango salad

Curried chicken & mango salad

Cassie Best

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.7 out of 5.32 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal453

low
fat15g
saturates7g
carbs43g
sugars41g
fibre5g
protein35g
salt0.9g

low

Method

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.7 out of 5.32 ratings

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