Curried chicken & mango salad

2 of 5-a-day 2 servings 30-60 minutes 600 kcal or less afternoon tea asian baked chicken bank holiday coronation chicken diet fruity salad indian spices jubilee low calorie lunch for two mains roast chicken tea party vitamin c

N/A

Source

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 seed

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.