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Photo of Coronation-style chicken salad by WW

Coronation-style chicken salad

3
Points® value
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.

Notes

Poaching is a great way to gently cook turkey or chicken without making it dry. Pack in extra flavour with aromatics such as bay leaves, lemongrass, peppercorns and spring onions.

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