From BBC Good Food, August 2004. 234 cals per serving. Edited to serve 2.
- 200gms (or 2 whole breasts) cooked, skinless boneless chicken, in bite-sized pieces
- 113gms fresh cherries, stoned
- 50gms watercress
- 2 spring onions, shredded
- 70gms fromage frais
- 1 tsp curry paste (one that doesn't need to be cooked)
- 1/3 tsp honey
- 1 tsp lemon juice
- fresh mint, chopped
Plate up: watercress, top with chicken, then cherries, then onions.
Whisk fromage frais, curry paste, honey and lemon juice.
Season to taste and drizzle over salad.
Sprinkle with fresh mint.
I'd probably make the dressing well ahead of time and let it mature, and maybe use 4% creme fraiche or fat-free yoghourt instead of fromage frais. That low a calorie count would make this a great lunch with some extra fruit, or a dinner with some crusty bread or small roast or baked potato.