Crunchy Coronation chicken salad

Crunchy Coronation chicken salad

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

1 of 5-a-day

Method

  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.
  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.
Try

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.

Per serving

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

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • 26 June 2008

    Ma Mite rated and commented on this recipe

    5 stars

    This was absolutely scrummy, very quick to prepare and I'll definitely make it again!

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  • Binder photo Rog

    04 July 2008

    Rog rated and commented on this recipe

    3 stars

    This was easy to make and tasted good but I thought it was stretching it a bit to describe it as Coronation Chicken.

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  • 30 July 2008

    Samgoose commented on this recipe

    This was delicious! I made the creamy version with new potatoes and added raisons to make it more "coronationy". The natural yoghurt and mango chutney dressing was delicious.

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  • 01 August 2008

    Karina D. rated and commented on this recipe

    5 stars

    With temperatures of 28C outside this was a perfect evening diner! Fresh, light and a tangy surprise of the watercress. I loved the chutney/chicken combination!

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  • Binder photo Zem

    02 August 2008

    Zem rated and commented on this recipe

    5 stars

    So easy to make it's great for making in large quanities if you have friends over on a summers evening.

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  • 04 August 2008

    Beth rated and commented on this recipe

    5 stars

    I had some curry paste in - so used that instead of the powder and olive oli combination. I served it with some naan bread.

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  • 07 August 2008

    Robinson Towers rated and commented on this recipe

    5 stars

    I made the creamy version of this recipe and used pine nuts instead of almonds....we'll certainly be eating this again it was delicious!

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  • 14 April 2009

    yorksroyal rated this recipe

    4 stars

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  • 18 June 2009

    Nicolata rated and commented on this recipe

    5 stars

    This is a scrummy salad - my husband even licks the salad bowl afterwards!

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  • Binder photo ak

    21 July 2009

    ak rated and commented on this recipe

    5 stars

    Very tasty, made the creamy version and served in crusty baguettes as a treaty weekend lunch.

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  • 06 September 2009

    stephilou commented on this recipe

    Has anyody mixed 'mayo' with the chutney instead of the yoghurt?

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  • 22 September 2009

    Alexa commented on this recipe

    Light healthy and fresh! Out of necessity i had to prepare it with fresh mango cubes instead of the chutney. (I didnt have any at home) - It worked well. Next time I'll try it with chutney.

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  • 22 September 2009

    Alexa rated this recipe

    5 stars

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  • 12 October 2009

    Elaine rated and commented on this recipe

    4 stars

    My sister and I really enjoyed this dish. I pan fried the chicken first to seal the flavour and then placed in the oven, it takes much longer than 12 mins to cook!! I added in some home grown cherry tomates, the sweetness worked really well, definitely be doing this dish again!!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

1 of 5-a-day

Ingredients

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Per serving

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

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