Curried chicken & mango salad
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- 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.
PER SERVING
453 kcalories, protein 35g, carbohydrate 43g, fat 15 g, saturated fat 7g, fibre 5g, sugar 41g, salt 0.9 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2121661/
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 20 mins
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
PER SERVING
453 kcalories, protein 35g, carbohydrate 43g, fat 15 g, saturated fat 7g, fibre 5g, sugar 41g, salt 0.9 g
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