Crunchy Coronation chicken salad

Crunchy Coronation chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
Ready in a flash and healthy too. Put those take away menus back where you found them!

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal399
  • fat24g
  • saturates3g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein37g
  • salt0.78g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 skinless chicken breast
  • 1 tsp mild or medium curry powder
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp mango chutney (we like Bay Tree)
  • 1⁄2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1⁄2 cucumber, sliced into sticks
  • 50g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp toasted flaked almond


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (27)

ordonnel's picture

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

Pineapplesandwich's picture

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 rocket!)
Served with peshwari naan. Very tasty. Will make this regularly from now on.

fizzh89's picture

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

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?

fizzh89's picture

Gavio- look at the second page of the 'Tips' box it's hiding in there!

vespa007's picture

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

hankie's picture

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

It was quite good but not one of my favourites.

dhufford's picture

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

elle01527's picture

Lovely. Goes nice with the potato salad with curried mayo. defo make again.

vicwiggers's picture

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

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

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

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

njhall's picture

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…