Coronation-style chicken salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Coronation chicken was created in 1953 for a banquet to celebrate the crowning of the Queen, and it’s still popular today. We’ve updated the classic to include fresh mango and radish for added colour, flavour and texture. It’s the perfect salad choice for special occasions.
Ingredients
Unsweetened almond milk
800 ml
Curry powder
1½ tbs, mild
Eschalot(s)
1 whole, chopped
Garlic
2 clove(s), crushed
Fresh ginger
15 g, (3cm piece), peeled, thinly sliced
Skinless chicken breast
680 g, (4 x 170g breasts)
Cos lettuce
2 baby, shredded
Red radish
100 g, thinly sliced
Mango
1 medium, peeled, thinly sliced
Flaked almonds
¼ cup(s), toasted, (20g)
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Mango chutney
2 tbs
Lemon juice
1 tbs
Curry powder
½ tsp, mild
Fresh coriander
2 tbs, chopped, plus extra to serve
Instructions
1
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.
2
Meanwhile, to make dressing, whisk all the ingredients in a small bowl. Season with salt and pepper.
3
Divide lettuce, radishes, mango and chicken evenly among 4 plates. Drizzle with dressing. Scatter over almonds and extra coriander to serve.
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