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Crunchy Coronation chicken salad

Crunchy Coronation chicken salad

Name: Crunchy Coronation chicken salad
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 skinless chicken breasts; 1 tsp mild or medium curry powder; 3 tbsp olive oil; 2 tbsp mango chutney; 1⁄2 lemon; 1⁄2 cucumber sliced into sticks; 50g bag watercress; 2 tbsp toasted flaked almond

Good Food team

A star rating of 4.5 out of 5.31 ratingsRate

28 comments

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Preparation and cooking time
- Prep:5 mins
- Cook:15 mins
Easy
Serves 2

Ready in a flash and healthy too. Put those take away menus back where you found them!

Easily halved

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2 skinless chicken breasts
1 tsp mild or medium curry powder
3 tbsp olive oil
2 tbsp mango chutney
1⁄2 lemon
1⁄2 cucumber
sliced into sticks
50g bag watercress
2 tbsp toasted flaked almond

Nutrition: per serving

kcal399
fat24g
saturates3g
carbs10g
sugars9g
fibre2g
protein37g
salt0.78g
low

Method

step 1
Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
step 2
Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

RECIPE TIPS

TIP

If you’ve got time, toss the chicken in

the curry spices and oil in the morning,

then leave in the fridge for the day to marinate.

MAKE IT CREAMY

Mix 2 tbsp natural yogurt with the curry

powder, then use to coat the chicken breasts.

Cook as above in 1 tbsp oil, then slice. Whisk

2 tbsp natural yogurt with the mango

chutney and lemon juice. Toss with the

chicken, watercress, 150g cooked, halved

new potatoes and 3 sliced spring onions.

Recipe from Good Food magazine, July 2008

Comments, questions and tips (28)

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Overall rating

A star rating of 4.5 out of 5.31 ratings

RevAl

4 years ago

Cracking, quick and very tasty fresh salad. Works well with Quorn too 👍🏻

Sophiehendo

6 years ago

A star rating of 2 out of 5.

I made the creamy version of this recipe and was quite disappointed. It wasn’t creamy, just a sort of sweet spiced dressing on an unadventurous chicken salad. Wasn’t inedible but I won’t be making it again.

U200219

6 years ago

You can use apricot jam if you don’t have chutney. I prefer the South African chutney, Mrs Balls - available in most supermarkets.

ordonnel

8 years ago

A star rating of 3 out of 5.

This was very pleasant. Used pine nuts instead of toasted almonds. I used a spicy mango chutney from lidl and it worked well.

Pineapplesandwich

9 years ago

A star rating of 5 out of 5.

Made the creamy version (as given in tip 2). Had curry paste instead of powder & wasn't sure if this would work but it was very good. Only had chicken breast strips so covered them in a bowl with the yogurt/curry paste mixture before cooking quickly. Mixed with a green leaf salad (no…