2 eggs, hard-boiled, peeled and quartered
100 g low-fat mayonnaise
150 g Greek-style yoghurt
1 tbsp mango chutney
1 tsp curry powder
2 tbsp dried chives
1 head of lettuce (romaine or cos), leaves separated
1 mango, peeled and diced
1 cucumber, diced
1 Place the chicken breasts in a large saucepan with cold water.
2 Place on a high heat and bring to the boil. Reduce the heat to low and simmer for five minutes or until almost cooked through. Remove from the heat and leave them to stand for another five minutes. Drain the water and allow the chicken to cool.
3 Slice the chicken into strips.
4 In a bowl, add the mayonnaise, yoghurt, chutney, curry powder and chives. Stir to combine together to make the marinade. If the marinade isn’t runny enough to pour, add a little water to it.
5 Divide the lettuce leaves among four serving bowls, add some eggs, mango, cucumber and chicken into each. Drizzle with dressing and serve.