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
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.
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.
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