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
Serves - 2
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.
Recipe adapted from: Good Food