Crunchy Coronation Chicken Salad
"If you have time, toss the chicken in the curry spices and oil in the morning then leave in the fridge all day to marinate."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon curry powder
- 3 tablespoons olive oil
- 2 tablespoons mango chutney
- 1⁄2 lemon
- 1⁄2 cucumber, sliced into sticks
- 2 ounces salad leaves
- 2 tablespoons sliced almonds, toasted
directions
- Toss the chicken breasts with the curry power and 1 tbs of the oil.
- Heat a large non-stick pan and cook the chicken for 5-6 minutes on each side until golden and cooked through then cut into strips.
- Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice.
- Then, in a large bowl, toss with the cucumber, salad leaves, chicken and most of the almond flakes.
- Divide between two bowls, scatter with the rest of the almonds and enjoy with some crusty bread on the side.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
