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Curried chicken & mango salad

Curried chicken & mango salad

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A star rating of 4.8 out of 5.27 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal453
fat15g
saturates7g
carbs43g
sugars41g
fibre5g
protein35g
low insalt0.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.8 out of 5.27 ratings
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