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Photo of Coronation chicken salad by WW

Coronation chicken salad

6
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
We’ve given this lunchtime classic a healthy makeover, using fat-free yogurt and peppery watercress

Ingredients

White sandwich thins

1 thin

Calorie controlled cooking spray

4 spray(s)

Curry Powder

2 teaspoon(s), mild

Fat Free Natural Yogurt

80 g

Mango Chutney

1 tablespoon(s), heaped

Sun Dried Tomato Paste

1 teaspoon(s)

Lemon Juice, Fresh

1 teaspoon(s)

Lemon

¼ zest(s) of 1

Chicken breast, skinless, grilled

200 g, shredded

Coriander, fresh

1 tablespoon(s), chopped, plus extra leaves, to serve

Watercress

100 g

Cucumber

¼ extra large, cut into ribbons

Flaked almonds

10 g

Instructions

  1. 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.
  2. 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.
  3. 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.

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