Curried chicken & mango salad
By Cassie Best
This lightly-spiced, fruity salad is a modern take on Coronation chicken – a low calorie-lunch for two
- Prep:20 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 453
- fat 15g
- saturates 7g
- carbs 43g
- sugars 41g
- fibre 5g
- protein 35g
- salt 0.9g
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
Method
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.