Curried chicken & mango salad

• chicken↗6

  mini fillets

• olive oil↗1 tsp tsp
• curry powder↗2 tsp tsp
• Greek yogurt↗4 tbsp tbsp
• mango chutney2 tbsp tbsp
• zest ½ lime

  and 2 tsp juice

• Little Gem lettuce↗1

  leaves separated

• ripe mango↗1

  peeled and sliced

• ½ red onion

  finely sliced

• toasted sesame seed2 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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).

3. 3

   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.