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Export 14 ingredients for grocery delivery
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.
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