Chicken & mango salad
1 individual, Romaine or cos, torn into pieces
2 stick(s), thinly sliced
4 medium, finely chopped
¼ extra large, thinly sliced
300 g, (1 large), peeled, pitted and chopped
Roast Chicken, light meat, skinless
Fat Free Natural Yogurt
1 teaspoons, mild
4 sprig(s), to garnish
- Share the Romaine or cos lettuce, celery, spring onions and cucumber between 4 serving plates or bowls. Top with an equal amount of the mango chunks, then share out the chicken between the portions.
- To make the dressing, mix together the yogurt and curry powder. Spoon over the salads.
- Serve, seasoned with a little freshly ground black pepper and scattered with a few mint leaves.