Curried chicken & mango salad

Curried chicken & mango salad

  • 1
  • 2
  • 3
  • 4
  • 5
(28 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


  • 6 chicken mini fillets



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Apr, 2019
Delicious, a big favourite with my partner. I added cous-cous and avocado for extra volume and doubled up with volume of dressing.
23rd Jun, 2017
I found this to be nothing special. The chicken came out very over cooked. I'm unlikely to make this again.
7th Jul, 2016
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
14th Apr, 2019
My 10 and 7 year olds love taking this to school for lunch. Makes a nice change to sandwiches. Watch the cooking time on the chicken. 20 minutes is too long
23rd Jul, 2014
Suberb! I added steamed potatoes and green beans to make it more substantial, and I used chicken breasts rather than mini-fillets.
20th Aug, 2013
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!
21st May, 2013
Love this! So tasty and fresh!! Mmmmm!
9th May, 2013
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
24th Apr, 2013
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!
badzilla's picture
31st Mar, 2013
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.


10th Nov, 2015
Hello, 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
19th Nov, 2015
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?