- 2 ½ tsp curry powder
- 75g natural yogurt
- 1 mango
- 1 rotisserie chicken (from the deli)
- 50g spinneysFOOD Salad Leaves
- Combine the curry powder and yogurt in a bowl. Season and set aside.
- Remove the stone from the mango, then peel and thinly slice the flesh.
- Shred the chicken and fold through the yogurt.
- Arrange the salad leaves on a platter. Add the mango and chicken and garnish with toasted flaked almonds and lime wedges, if you like.