* 1 portion lettuce, Romaine or cos, torn into pieces
* 2 stick celery, thinly sliced
* 4 portion spring onions, finely chopped
* 1/4 chunk cucumber(s), thinly sliced
* 300 g Mango(s), without stone, (1 large), peeled, pitted and chopped
* 400 g roast chicken, skinless, boneless, torn into pieces
* 150 g very low-fat plain yogurt
* 1 teaspoon curry powder, mild
* 1/8 teaspoon pepper, black, freshly ground
* 4 sprig fresh mint, to garnish
METHOD
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.
Notes:
Try adding 1 tsp freshly grated root ginger to the dressing for an added kick.
No comments:
Post a Comment