This lightly-spiced, fruity salad is a modern take on Coronation chicken – a low calorie-lunch for two
Prep:20 mins
Serves 2
6 chicken mini fillets1 tsp olive oil2 tsp curry powder4 tbsp Greek yogurt2 tbsp mango chutneyzest ½ lime and 2 tsp juice1 Little Gem lettuce, leaves separated1 ripe mango, peeled and sliced½ red onion, finely sliced2 tsp toasted sesame seed
STEP 1Heat 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.STEP 2Meanwhile, 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).STEP 3To 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.
