Curried roast chicken and mango salad

Serves: 2 Prepare & Cook:


  • 2 ½ tsp curry powder
  • 75g natural yogurt
  • 1 mango
  • 1 rotisserie chicken (from the deli)
  • 50g spinneysFOOD Salad Leaves


  1. Combine the curry powder and yogurt in a bowl. Season and set aside.
  2. Remove the stone from the mango, then peel and thinly slice the flesh.
  3. Shred the chicken and fold through the yogurt.
  4. Arrange the salad leaves on a platter. Add the mango and chicken and garnish with toasted flaked almonds and lime wedges, if you like.