Step 1

Heat half the oil in a small saucepan over medium heat. Cook ginger and curry powder, stirring, for 1 minute or until fragrant. Transfer to a large bowl. Stir in chutney, apricots, mayonnaise and sauce.

Step 2

Cut each chicken fillet in half lengthways to form 2 thin fillets.

Step 3

Heat a barbecue hotplate or chargrill over medium-high heat. Brush chicken with remaining oil. Season with salt and pepper. Cook chicken, in batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a chopping board. Slice thickly.

Step 4

Add chicken and mango to mayonnaise mixture. Toss gently to combine. Spoon chicken mixture onto lettuce and cucumber. Sprinkle with coriander and almonds. Serve with lime wedges.