Name: Mango and yoghurt chicken lettuce cups
Prep time: 20 min
Total time: 20 min
Ingredients: Dressing; 1/4 cup greek-style yoghurt; 1/4 cup mango chutney, plus extra, to serve; 1 tablespoon yellow curry paste; 1 barbecued chicken, skin removed, meat shredded (see notes); 1 mango, seeded, peeled, thinly sliced; 4 green onions, finely sliced; 2 baby cos lettuce, washed, leaves trimmed; 1/4 cup coriander leaves

Ingredients

Dressing

1/4 cup greek-style yoghurt

1/4 cup mango chutney, plus extra, to serve

1 tablespoon yellow curry paste

1 barbecued chicken, skin removed, meat shredded (see notes)

1 mango, seeded, peeled, thinly sliced

4 green onions, finely sliced

2 baby cos lettuce, washed, leaves trimmed

1/4 cup coriander leaves

Method

1.In a large bowl, toss chicken, mango and onion together. Chill until required.

2.DRESSING: In a medium jug, whisk yoghurt, chutney and curry paste together.

3.When ready to serve, mix dressing through chicken mixture. Season to taste.

4.Arrange 12 lettuce cups on a platter (see Notes). Spoon chicken mixture evenly between leaves. Top each with coriander leaves. Serve with extra chutney.

MAKES 12 Using disposable gloves, pull chicken meat from carcass and roughly shred. Discard the carcass and skin. Serve these cups with naan bread or pappadums. Pick medium, even-sized lettuce leaves and store leftover leaves in a plastic bag in the crisper of the fridge.
Note

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Ingredients

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