How to make curried chicken and mango salad

Match the kick of curry with citric lime and juicy fruit slices to make a delicious summer dish that’s perfect for parties

Curried chicken and mango salad

Serves 2
Preparation time: 20 minutes
Cooking time: 20 minutes

6 chicken mini fillets
1 can of mango slices
4 tbsp Greek yogurt
2 tbsp mango chutney
2 tsp curry powder
Zest ½ lime and 2 tsp juice
Few leaves of lettuce
½ red onion, finely sliced
1 tsp toasted sesame seeds

Toss the chicken in the oil and 1 teaspoon of the curry powder, season and mix well to coat. Bake for 20 minutes until cooked through in a large pan. Leave to cool a little, then slice.

Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney, lime zest and juice (add 1 tablespoon of water if the dressing is a little thick).

To serve, arrange the lettuce leaves on 2 plates. Top with the mango slices and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

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