Mimi Spencer's fabulous 5:2 beach diet: Chicken and mango salad

By Mimi Spencer for The Mail on Sunday

Published: 23:01 GMT, 17 May 2014 | Updated: 23:02 GMT, 17 May 2014

A light, bright and totally tasty update on coronation chicken – made in minutes and probably demolished in seconds (though I would advise relishing every forkful).

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SERVES 2. 418 calories per portion

8 chicken mini fillets, about  300g (11oz) totalolive oil spraysea salt and black pepper1 tsp curry powder – mild, medium or hot, to taste

FOR THE DRESSING

4 tbsp low-fat Greek yoghurt (2 per cent fat)2 tbsp mango chutney1 tsp curry powderzest and juice of a lime2 tsp water (if you prefer a runnier dressing)

FOR THE SALAD

2 little gem lettuces100g (3½ oz) sugar snap peas, blanched for 2 minutes in boiling water and refreshed in cold1 ripe mango, peeled and sliced½ small red onion, very finely sliced1 green chilli, deseeded and finely choppedhandful of coriander, roughly chopped

? Preheat the oven to 180C/gas 4. Spray the chicken pieces with a little olive oil, season and dust with curry powder. Place in a small foil-lined tray and bake for 10-15 minutes or until cooked through. Once slightly cooled, tear or slice into bite-sized pieces.

? Combine the dressing ingredients in a bowl, season and add the cooked chicken. Assemble the salad ingredients, top with the chicken mixture and a final scattering of fresh coriander.

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