Curried chicken & mango salad

Curried chicken & mango salad

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Method

  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.
  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).
  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.

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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Latest comments and suggestions

  • 10 May 2012

    tydrawirafon rated and commented on this recipe

    4 stars

    Had this for tea tonight, without the sesame seeds though. It was lovely a fresh tasting - definitely recommend it. I did a few boiled new potatoes and scatterd them around (as I needed just a few more calories for a main meal). The dressing is lovely and would go nicely with left over roast chicken.

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  • 16 May 2012

    Hayley rated and commented on this recipe

    5 stars

    healthy and lovely. All the family loved this and would have it again.

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  • 24 May 2012

    Beth rated this recipe

    5 stars

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  • 20 June 2012

    Sallyt commented on this recipe

    omg its amazaballs

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  • 20 June 2012

    Sallyt rated this recipe

    5 stars

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  • 07 July 2012

    Debbie rated and commented on this recipe

    5 stars

    My boyfriend and I love this recipe... very tasty

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  • 06 August 2012

    Charflood commented on this recipe

    Wow made thIs for lunch for work- absolutely delicious. Will definitely be making again

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  • 07 September 2012

    Annaloujoy commented on this recipe

    This is a lovely, light dish. Very easy to make. I just used a little extra curry powder when cooking the chicken to give it a little extra kick.

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  • 17 October 2012

    GemmaCxXx rated this recipe

    5 stars

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  • 31 March 2013

    badzilla rated and commented on this recipe

    5 stars

    This currently my favourite dish. I made the dish as per the recipe, including the toasted sesame seeds. Thankfully I had some languishing in the nether regions of my cupboard. Full recipe review / bog on my website with a picture. http://www.badzilla.co.uk/Easy-Cook--Curried-Chicken-and-Mango-Salad

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  • Binder photo meg

    24 April 2013

    meg rated and commented on this recipe

    5 stars

    I really loved this recipe! Didn't use the sesame seeds. I had mine with a little cous cous for dinner and it was really yummy!

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  • 09 May 2013

    v.finney rated and commented on this recipe

    5 stars

    So chuffed this is on the website, partner and I had it out of the magazine a few times last summer and fancied it again now the weather was improving but had no idea which magazine it was in! Loved it

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  • Today

    Soozebeans rated and commented on this recipe

    5 stars

    Love this! So tasty and fresh!! Mmmmm!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

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
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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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