Coronation-style chicken salad
Unsweetened almond milk
1½ tbs, mild
1 whole, chopped
2 clove(s), crushed
15 g, (3cm piece), peeled, thinly sliced
Skinless chicken breast
680 g, (4 x 170g breasts)
2 baby, shredded
100 g, thinly sliced
1 medium, peeled, thinly sliced
¼ cup(s), toasted, (20g)
99% fat-free, plain Greek yoghurt, unsweetened
½ tsp, mild
2 tbs, chopped, plus extra to serve
- Whisk almond milk and curry powder in a deep frying pan or large saucepan to combine. Stir in eschalot, garlic and ginger. Add chicken and bring to a gentle simmer over medium heat. Simmer for 10 minutes, turning chicken halfway through, or until cooked through (juices should run clear when the thickest part of the chicken is pierced with a knife or skewer). Transfer chicken to a plate, cover loosely with foil and set aside to cool slightly, then shred or thinly slice.
- Meanwhile, to make dressing, whisk all the ingredients in a small bowl. Season with salt and pepper.
- Divide lettuce, radishes, mango and chicken evenly among 4 plates. Drizzle with dressing. Scatter over almonds and extra coriander to serve.