Coronation chicken salad
White sandwich thins
Calorie controlled cooking spray
2 teaspoon(s), mild
Fat Free Natural Yogurt
1 tablespoon(s), heaped
Sun Dried Tomato Paste
Lemon Juice, Fresh
¼ zest(s) of 1
Chicken breast, skinless, grilled
200 g, shredded
1 tablespoon(s), chopped, plus extra leaves, to serve
¼ extra large, cut into ribbons
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Tear the sandwich thin into small pieces then put on a baking sheet, mist with cooking spray, season and bake for 5 minutes.
- Meanwhile, combine the yogurt, curry powder, chutney, tomato paste, lemon zest and most of the lemon juice in a bowl, then season. Add the chicken and coriander and mix well.
- Toss together the watercress and cucumber with the remaining lemon juice then divide between bowls. Top with the chicken then scatter over the almonds, croutons and extra coriander leaves. Serve with the lemon wedges on the side.