Coronation-style chicken salad
3
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 is still popular now. We’ve updated the classic to include fresh mango and radish.
Ingredients
Unsweetened almond drink
800 ml
Curry Powder
2 tablespoon(s)
Shallots
1 medium, roughly chopped
Garlic
2 clove(s), crushed
Root Ginger
15 g, peeled and thinly sliced
Chicken breast, skinless, raw
4 medium
0% fat natural Greek yogurt
100 g
Mango Chutney
40 g
Curry Powder
½ teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Coriander, fresh
5 g, finely chopped, plus extra to garnish
Lettuce
2 individual, Romaine, trimmed and shredded
Radish
100 g, finely sliced
Mango
1 medium, peeled, stone removed and sliced
Flaked almonds
20 g, toasted
Instructions
1
In a large pan, combine the almond milk with 2 tablespoons curry powder, then add the shallot, garlic, ginger and chicken.
2
Bring the mixture to a gentle simmer over a medium heat. Reduce the heat to low and cook for 12-14 minutes, turning the chicken over halfway through, until cooked through – the juices should run clear when the thickest part of the chicken is pierced with a knife or skewer. Transfer the fillets to a chopping board, loosely cover and set aside to cool, then shred or thinly slice.
3
Meanwhile, combine the remaining curry powder with the yogurt, mango chutney, lemon juice and chopped coriander. Season to taste.
4
Divide the lettuce, radishes and mango between plates. Top with the chicken and drizzle with the dressing then scatter over the almonds and extra coriander, and serve.
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