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Fruity chicken salad
  • 400g cooked chicken, skinned removed and thinly sliced
  • 2 mangoes (or a 400 gram can of mango, drained), chopped
  • 400g can corn kernels, drained
  • ½ iceberg lettuce (or 200 grams mixed lettuce leaves), washed and torn
  • ½ medium red capsicum, thinly sliced
  • 1 medium red onion, halved, thinly sliced
  • 12 snow peas, sliced
  • 1/2 cup low-fat natural yoghurt
  • 2 teaspoons curry powder (or paste)
  • 2 tablespoons nuts, coarsely chopped e.g almonds, pistachio, walnuts
  • 1 tablespoon seeds e.g. sesame, sunflower
  1. Place chicken, mangoes, corn, iceberg leaves, capsicum, snow peas and onion in a large bowl.
  2. In a small jug, mix together yoghurt and curry powder to make dressing
  3. Drizzle dressing over salad and toss gently.
  4. Top with nuts and seeds and serve immediately.


  • Use 1 or 2 avocadoes instead of mangoes.
  • Use two oranges, peeled and segmented, instead of mangoes.
  • Place leftovers on a small wholegrain pita bread or lettuce leaves to make a wrap.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Small jug or bowl
  • Large bowl

Nutrition Information

494g Quantity per serving Quantity per 100g
Energy 1827kJ 370kJ
Protein 38.7g 7.9g
Fat, total 10.2g 2.1g
— Saturated 2.1g 0.4g
Carbohydrate 42.7g 8.6g
— Sugars 23.7g 4.8g
Fibre 8.7g 1.8g
Sodium 372.2mg 75.4mg