Crunchy coronation chicken salad


Crunchy coronation chicken salad

To make this even quicker you could easily use ready-cooked tandoori chicken


Takes 15 minutes • Serves 2
– 2 skinless chicken breasts
– 1 tsp mild or medium curry powder
– 3 tbsp olive oil
– 2 tbsp mango chutney
– ½ lemon
– ½ cucumber, sliced into sticks
– 50g/2oz watercress
– 2 tbsp toasted flaked almonds


Step 1:
Slice the chicken breasts across the middle, but not quite all the way, then open them out – this willmake them cook quicker. Rub the chicken with the curry powder and one tablespoon of the oil. Heat a
large non-stick pan and cook the chicken for 4 minutes on each side or until golden and cooked
through. Cut into strips.

Step 2:
In a large bowl, whisk together the remaining oil and mango chutney with a good squeeze of lemonjuice. Toss in the cucumber, watercress, chicken strips and most of the flaked almonds.

Step 3:
Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty breadon the side, if you like. 

Food: Crunchy coronation chicken salad

Per serving 399 kcalories, protein 37g, carbohydrate 10g, fat 24g, saturated fat 3g, fibre 2g, sugar 9g, salt 0.78g 

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