Coronation chicken salad
https://www.coop.co.uk/recipes/coronation-chicken-salad?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
This classic dish was first created to honour the Queen in 1953 – and it’s just as quick and tasty today
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 4 Co-op British chicken breasts
- 200g Co-op Greek style natural yogurt
- Juice of 1 lemon
- 3 tsp medium curry powder
- 1 tbsp Co-op olive oil
- 2 tbsp mango chutney
- Handful coriander, chopped
- 75g Co-op watercress
- 125g Co-op spinach
- 2 mangoes, peeled, destoned and finely sliced
- 25g toasted flaked almonds
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the chicken breasts between two sheets of clingfilm and flatten out with a rolling pin
- Mix 75g of the yogurt with half the lemon juice and 1 tsp of the curry powder, then add the chicken and stir to coat
- Heat the oil in a griddle pan, then fry the chicken breasts for 2 mins on each side until you have griddle marks
- Transfer to the oven and cook for 8-10 mins more, until cooked through
- Set aside to cool
- Meanwhile, mix together the remaining yogurt and curry powder with the mango chutney and half of the chopped coriander to make a dressing
- Cut the chicken into thick slices, then toss with the watercress, spinach, mango and remaining lemon juice in a large bowl
- Transfer to a serving dish and drizzle over the dressing
- Scatter over the almonds and remaining coriander and serve
