Pan-fried chicken, red pepper, spring onions and mango are tossed with a slightly spicy lemon and yoghurt dressing.
33 people made this
5 tablespoons low fat natural yoghurt
1 1/2 tablespoons lime juice
1 1/2 tablespoons mango chutney
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1 teaspoon olive oil
4 skinless, boneless chicken breast fillets - cut into strips
1 dessertspoon grated fresh root ginger
1 clove garlic, minced
1 or 2 mangoes - peeled, stones removed and sliced
1/2 red pepper, sliced
3 spring onions, chopped
2 heads cos (romaine) lettuce, torn
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Method Prep:15min › Cook:15min › Ready in:30min
In a small bowl, blend yoghurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander and paprika.
Heat olive oil in a medium frying pan over medium heat. Place chicken, ginger and garlic in the frying pan. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink.
Mix mango, red pepper and spring onions into the frying pan. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the yoghurt mixture. Spoon over romaine lettuce to serve.