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Fruity chicken salad

Fruity chicken salad


Spices add a delicious kick to juicy British chicken — and it’s lovely served cold too

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1738kj 413kcal
  • Fat
    Low 16%
  • Saturates
    Low 8%
  • Sugar
    Low 16%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 100g Co-op Irresistible Moroccan couscous
  • Pinch turmeric
  • 200ml chicken stock
  • 2 Co-op British chicken breasts, cut into thin strips
  • 1 1/2 tbsp curry powder
  • Freshly ground black pepper
  • 1 tbsp Co-op olive oil
  • 2 tbsp Co-op fat free Greek style yogurt
  • 1/4 red onion, diced
  • 1/4 red pepper, diced
  • Juice of 1/2 lemon
  • 1 tbsp raisins
  • 1 tbsp dried cranberries
  • 2 handfuls rocket


  1. Put the couscous and turmeric in a large bowl, then bring the chicken stock to the boil and pour over, stirring well
  2. Cover with clingfilm and leave to stand for 10 mins
  3. Meanwhile, put the chicken and curry powder in a bowl with a grind of pepper and coat well
  4. Heat the oil in a nonstick pan on a high heat
  5. Add the chicken and cook for 3-4 mins on each side, until lightly browned and cooked through
  6. Remove the pan from the heat to cool for 2 mins then stir in the yogurt
  7. Fluff up the couscous with a fork and mix in the rest of the ingredients, except the rocket
  8. Arrange on a serving platter, scatter over the rocket and top with the chicken

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