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.
|Roast Chicken. Skinless. Boneless. Torn Into Pieces||400g|
|Mango(s). Without Stone. (1 Large). Peeled. Pitted And Chopped||300g|
|Chunk Cucumber(s). Thinly Sliced||¼|
|Portion Spring Onions. Finely Chopped||4|
|Stick Celery. Thinly Sliced||2|
|Portion Lettuce. Romaine Or Cos. Torn Into Pieces||1|
|Very Low-fat Plain Yogurt||150g|
|Curry Powder. Mild||1 tsp|
|Pepper. Black. Freshly Ground||1/8 tsp|
|Sprig Fresh Mint. To Garnish||4|
Try adding 1 tsp freshly grated root ginger to the dressing for an added kick.