Crunchy Coronation chicken salad

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Good Food

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Recipe by Good Food

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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.

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.

Per serving

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

Latest comments and suggestions

• Ma Mite

  26 June 2008

  Ma Mite rated and commented on this recipe

  

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

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• Rog

  04 July 2008

  Rog rated and commented on this recipe

  

  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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• Samgoose

  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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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  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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• Zem

  02 August 2008

  Zem rated and commented on this recipe

  

  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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• Beth

  04 August 2008

  Beth rated and commented on this recipe

  

  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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• Robinson Towers

  07 August 2008

  Robinson Towers rated and commented on this recipe

  

  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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• yorksroyal

  14 April 2009

  yorksroyal rated this recipe

  

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• Nicolata

  18 June 2009

  Nicolata rated and commented on this recipe

  

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

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• ak

  21 July 2009

  ak rated and commented on this recipe

  

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

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• stephilou

  06 September 2009

  stephilou commented on this recipe

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

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• Alexa

  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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• Alexa

  22 September 2009

  Alexa rated this recipe

  

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• Elaine

  12 October 2009

  Elaine rated and commented on this recipe

  

  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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Ingredients

• 2 skinless chicken breasts
• 1 tsp mild or medium curry powder
• 3 tbsp olive oil
• 2 tbsp mango chutney (we like Bay Tree)
• 1⁄2 lemon
• 1⁄2 cucumber , sliced into sticks
• 50g bag watercress
• 2 tbsp toasted flaked almonds

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

1 of 5-a-day

Ingredients

• 2 skinless chicken breasts
• 1 tsp mild or medium curry powder
• 3 tbsp olive oil
• 2 tbsp mango chutney (we like Bay Tree)
• 1⁄2 lemon
• 1⁄2 cucumber , sliced into sticks
• 50g bag watercress
• 2 tbsp toasted flaked almonds

Per serving

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

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