Crunchy Coronation chicken salad

Crunchy Coronation chicken salad

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(21 ratings)

By

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
399
protein
37g
carbs
10g
fat
24g
saturates
3g
fibre
2g
sugar
9g
salt
0.78g

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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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.

Recipe from Good Food magazine, July 2008

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Comments

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fizzh89's picture
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Did this for tea tonight, the second one with yoghurt and potatoes.......MMMMMMMmmmmmmmmm! Absolutely delicious! The chicken is gorgeous warm. I think I'll use the marinade for chicken pieces served in different ways too, it's so good. My husband positively devoured it and asked if I can do it again for the BBQ we're planning for BH Monday, only two days away!
The bonus is its such an easy recipe to make.
Will DEFINITELY be doing it again :0)

emmapr's picture
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This recipe is fantastic. I always make the creamy version and add a few roast toms and also use the watercress, spinach and rocket bags. Delicious!

gaviotaroquero's picture

What creamy version?

vespa007's picture
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Made the creamy version with new potatoes. Rather than using the chicken breasts from above we used leftovers from tandoori roast chicken recipe also on this site. Really tasty and substantial salad.

macinnes48's picture

This is lovely! I used rocket instead of watercress and served with warm peshwari naan bread. A really light, tasty meal

justinafit's picture
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tasty

hankie's picture
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This is amazing! Such an interesting and complex flavour, certainly livens up salad!
We used a "posh" mango chutney, it had mustard seeds etc in, I think you need a better chutney as a cheap one would be too vinegary.
I ate my mine with a bit of mayonnaise and it was fantastic! Can't wait to have it again!

joysy88's picture

This was delicious. My husband has said we can definetly add this to our favourites. I didnt have any mango chutney, so I made my own version, I used 1 ripe mango, chopped into cubes, with a teaspoon of cumin, two tablesoons of sugar, a large knob of ginger finely chopped, a good squeeze of lemon juice and half a red chilli...and left it to reduce for a while on low heat...its was yummy, and went really well with the yoghurt. I made the creamy version of this dish.

melaniejb1's picture
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It was quite good but not one of my favourites.

dhufford's picture
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So Quick and So more "ish" added some spinach and rocket in with the watercress. Would recommend to everyone!

elle01527's picture
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Lovely. Goes nice with the potato salad with curried mayo. defo make again.

vicwiggers's picture
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Amazing meal, very taste and easy to prepare. Instead of using lemon juice, I added lime. Tasted just as great. Would recommend to anyone!

eanders's picture
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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!!

aperjes81's picture
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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.

stephilou's picture

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

ak2's picture
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Very tasty, made the creamy version and served in crusty baguettes as a treaty weekend lunch.

njhall's picture
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This is a scrummy salad - my husband even licks the salad bowl afterwards!

nicolerobinson's picture
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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!

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

zempants's picture
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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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