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Curried chicken & mango salad

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
  • Serves 2
  • Easy
  • Calories 453
  • Carbohydrates 43
  • Saturated Fat 7
  • Sugar 41
  • Protein 35
  • Fat 15
  • Fibre 5
  • Salt 0.9

Nutrition per serving

  • Calories 453
  • Carbohydrates 43
  • Saturated Fat 7
  • Sugar 41
  • Protein 35
  • Fat 15
  • Fibre 5
  • Salt 0.9

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

  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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