Crunchy Coronation Chicken Salad
This chicken and watercress salad is a delightful combination of tender curry-spiced chicken, crisp cucumber sticks, and peppery watercress. Tossed in a sweet and tangy mango chutney dressing and finished with a sprinkle of toasted flaked almonds, this salad is a refreshing and satisfying meal that is perfect for a light lunch or dinner. Enjoy the burst of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 2 skinless chicken breasts
- 1 tsp mild or medium curry powder
- 3 tbsp olive oil
- 2 tbsp mango chutney (we like Bay Tree)
- 1⁄2 lemon
- 1⁄2 cucumber , sliced into sticks
- 50g bag watercress
- 2 tbsp toasted flaked almonds
Instructions
- Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins 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, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 399 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.78 milligram of sodium
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