Curried chicken & mango salad

Ingredients

• 6 fillet chicken mini
• 1 tsp olive oil 
• 2 tsp curry powder 
• 4 tbsp greek yogurt 
• 2 tbsp mango chutney 
• 0.5  lime zest 
• 1  lettuce separated
• 1  mangos ripe peeled sliced
• 0.5  onion red finely sliced
• 2 tsp sesame seed toasted

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 200C/180C fan/gas
2. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat.
3. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
4. 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).
5. 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.