Curried Chicken & Mango Salad
This recipe combines tender chicken mini fillets with a vibrant mango and curry dressing, creating a flavorful and refreshing dish. The juicy mango slices and crispy lettuce provide a delightful contrast to the spiced chicken, while the zesty lime and toasted sesame seeds add a final burst of flavor. Enjoy this colorful and delicious meal for a satisfying lunch or light dinner.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 453 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 41 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.9 milligram of sodium
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