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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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

Preperation 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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