Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.

Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the lactose free cream and lime zest and juice (add 1 tbsp water if the dressing is a little thick).

To serve, arrange the salad leaves on 2 plates. Top with the pineapple and cooked chicken, then drizzle with the dressing. Scatter with the sesame seeds before serving.


6 chicken mini fillets

1 tsp olive oil

2 tsp curry powder - click here for recipe

4 tbsp lactose free cream

zest ½ lime and 2 tsp juice

1 pack salad leaves, leaves separated

1 ripe pineapple, peeled and cubed

2 tsp toasted sesame seeds

Curried chicken & pineapple salad

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