Curry Chicken Salad with Mango

Ingredients

• 1 chicken breast (cut in half like a butterfly)
• 3 tbsp unsweetened Greek yoghurt
• 1 tsp curry powder
• 1/2 tsp Garam Masala (opcional)
• Salt to taste
• Vegetable oil
• 120 g unsweetened Greek yoghurt
• 1 tsp lemon juice
• Salt and pepper to taste
• Water to adjust the texture if needed
• 120 g iceberg lettuce (about 1/4 of a lettuce)
• 1/2 mango (peeled and cubed)
• 30 g raisins (if they're too hard, you can hydrate them for 10 minutes in boiling water beforehand)
• 50 g cashews
• Mint leaves

Instructions

1. 1

   --- For the curry chicken ---

2. 2

   Mix the yoghurt with the curry, Garam Masala and salt.

3. 3

   Marinade the chicken in the yoghurt mix for 30 minutes in the fridge.

4. 4

   Spread a bit of vegetable oil on a pan over medium-high heat and cook the chicken for about 3 minutes per side. Remove it and cut it once it has cooled down completely.

5. 5

   --- For the dressing ---

6. 6

   Mix all the ingredients and adjust the texture with water if needed.

7. 7

   --- For the salad ---

8. 8

   Serve all the ingredients for the salad with the chicken and dressing.