Curried chicken & mango salad

Curried chicken & mango salad

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(19 ratings)

Prep: 20 mins Cook: 20 mins


Serves 2
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Nutrition and extra info

Nutrition: per serving

  • kcal453
  • fat15g
  • saturates7g
  • carbs43g
  • sugars41g
  • fibre5g
  • protein35g
  • salt0.9g
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  • 6 chicken mini fillets



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp curry powder
  • 4 tbsp Greek yogurt
  • 2 tbsp mango chutney
  • zest ½ lime and 2 tsp juice



    The same shape, but smaller than…

  • 1 Little Gem lettuce, leaves separated
  • 1 ripe mango, peeled and sliced
  • ½ red onion, finely sliced
  • 2 tsp toasted sesame seed


  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.

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Comments, questions and tips

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Comments (14)'s picture

This recipe is absolutely delicious! I made my own curry powder which is warm, sweet and spicy and goes perfectly with the tangy lime flavours. Be careful not to over-cook the chicken as 20 minutes is too long if using mini chicken fillets. I didn't use sesame seeds, and I made a cucumber, tomato and coriander salad with a squeeze of lime juice as an accompaniment.
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
¼ tsp chilli powder
¼ tsp cayenne
¼ tsp paprika

catie74's picture

My 10 and 7 year olds love taking this to school for lunch. Makes a nice change to sandwiches

cshobbs's picture

I added steamed potatoes and green beans to make it more substantial, and I used chicken breasts rather than mini-fillets.

kezmeeks's picture

Yummy! Found this when looking for low carb lunches for losing weight. I used fat free Greek yoghurt and steamed the chicken in foil instead of using oil. Really healthy, filling and tasty, thanks!

soozebeans's picture

Love this! So tasty and fresh!! Mmmmm!

vfinney's picture

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

megsdev's picture

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!

annaloujoy's picture

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.

charflood's picture

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

ca2dta's picture

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

sal_129's picture

omg its amazaballs

hayleyboddington's picture

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

tydrawirafon's picture

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.

Questions (2)

ldupuy's picture

This is a lovely recipe & a regular in our home, but I'd like to bulk it up a bit: my other half is now requiring salad regularly for his lunch, but as a sportsman, he would need something a bit more filling.
What would you recommend so that flavours match? Pasta, bulghur, quinoa, kidney beans...?
Thanks in advance for your advice.

goodfoodteam's picture

Pasta and kidney beans are both very good suggestions. If using pasta go a for a shape like penne and toss with the dressing, put on the base of your lunch box container then top with the other ingredients. With kidney beans simply mix into the salad then drizzle with the dressing. If your husband likes quinoa that is a very good high-protein accompaniment to serve as a base for the salad on top. Cucumber and fresh coriander will add bulk to the salad too, and go very well with the other flavours.

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