Spiced Chicken And Fruit Salad


  • 5 small chicken breasts (boneless and skinless)

  • 7 tsp mild curry paste

  • 180g low-fat natural yogurt

  • juices of 1 lemon

  • 1 mango

  • 50g watercress

  • 1/2 red onion (chopped)

  • 1/2 cucumber (diced)

  • 1/2 iceberg lettuce


  1. Cut the chicken breast into long and thin slices. Add together 5 tsp of curry paste with the lemon juice, mix together. Add the chicken and toss together.

  2. Bring to boil the water in a steamer. Place the chicken into the steamer, cover and steam for about 6 minutes.

  3. Mix the remaining curry paste in a bowl with yogurt.

  4. Cut a thick slice off either side of the mango to reveal the large, flat stone. Trim the flesh away from the stone, then remove the peel and cut the flesh into bite-sized chunks.

  5. Rinse the watercress with cold water and tear it the bite-sized pieces. Add to the yogurt dressing with cucumber, red onion and mango. Toss gently.

  6. Tear the lettuce into pieces, divide among 5 plates.

  7. Spoon the mango mixture on top and complete with the warm chicken strips.

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