Ingredients

2 chicken breasts

1 tsp mild curry powder

3 tbsp olive oil

2 tbsp mango chutney

1/2 lemon

1/2 cucumber, sliced into sticks

2 tbsp flaked almonds, toasted

125 g mayonnaise

Method

Toss the chicken breasts with the curry powder and 1 tbsp of the oil.

Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips and leave to cool.

Whisk together the remaining oil, mayonniase and mango chutney with a good squeeze of lemon juice.

Then, in a large bowl, toss the chicken with the cucumber and the flaked almonds.

Serve with a lovely green salad.

For a lighter option replace the mayo with crème fraiche.

Cooks Comments and Tips

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