Chicken & Mango salad - The Country Market

Curried Chicken and Mango

Curried Chicken and Mango

LEVEL: Quick & Easy


6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
Zest and juice of 1 lime
1 little Gem lettuce leaves, torn to bite size pieces
1 ripe mango, peeled and sliced thinly
½ red onion, finely sliced
2 tsp toasted sesame seeds


Heat the oven to 200c/ 180c fan gas mark 6. Toss the chicken in 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 minutes until cooked though. 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 a little water if the dressing seems too thick.

To serve, arrange the lettuce on 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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