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Method
Step 1
Combine yoghurt, curry powder and 2 tbs water in a small bowl. Season.
Step 2
Place the chicken, lettuce, watercress, mango, capsicum and avocado in a large bowl. Season and toss to combine. Divide among serving plates. Drizzle with the yoghurt dressing and sprinkle with the almonds.
3 cups (480g) shredded Coles RSPCA Approved Hot Roast Chicken
1/2 green oak lettuce, leaves separated, coarsely torn
2 cups watercress sprigs
2 mangoes, stoned, peeled, thinly sliced
1 red capsicum, seeded, thinly sliced
1 avocado, stoned, peeled, thinly sliced
1/3 cup (25g) flaked almonds, toasted
Description
Quick and easy, this colourful chicken salad makes a delicious lunch or dinner. Packed with roast chicken, juicy mango and more, it’s a must-try!
Method
Step 1
Combine yoghurt, curry powder and 2 tbs water in a small bowl. Season.
Step 2
Place the chicken, lettuce, watercress, mango, capsicum and avocado in a large bowl. Season and toss to combine. Divide among serving plates. Drizzle with the yoghurt dressing and sprinkle with the almonds.
