Crunchy Coronation Chicken Salad
Recipe GLPRfbb8f0d273540b
A vibrant, protein-rich salad featuring tender curry-spiced chicken strips paired with crisp cucumber, peppery watercress, and a zesty mango-lemon dressing, topped with toasted almond flakes for crunch. Light, satisfying, and naturally dairy-free.
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Ingredients
2 skinless chicken breasts
1 tsp mild or medium curry powder
3 tbsp olive oil
2 tbsp mango chutney
½ lemon
½ cucumber, sliced into sticks
50 g watercress
2 tbsp toasted flaked almonds
Directions
Pat the chicken breasts dry and season them evenly with the curry powder. Heat a large non-stick pan over medium-high heat and add 1 tablespoon of the olive oil. Once shimmering, place the chicken in the pan and cook for 5–6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for a few minutes, then slice into strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the mango chutney and a generous squeeze of fresh lemon juice until well combined.
In a large mixing bowl, combine the cucumber sticks, watercress, and warm chicken strips. Pour the mango-lemon dressing over the salad and toss gently to coat all components evenly. Reserve about half of the toasted almonds and add the remaining half to the salad, folding gently to incorporate.
Divide the salad between serving bowls or plates, scatter the reserved toasted almonds on top, and serve alongside crusty bread if desired.
