Chicken Coronation Salad
with Mango Chutney & Toasted Almonds
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
This creamy, fruity, lightly curried salad was invented way back when, for the coronation of Queen Elizabeth II. Mango chutney brings in sweetness, cherry tomatoes bring in brightness and almonds bring in crunch. Canadian-raised chicken breasts keep it carb-wise and close to home.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 1 Celery stalk
- 140g Cherry tomatoes
- 6g Mild Madras curry powder
- 15g Mango chutney
- 25g Almonds
- 30ml Mayonnaise
- 30ml Apple cider vinegar
Contains: Almonds • Eggs • Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Small pan
Total Fat
33 g
Saturated Fat
4 g
Sodium
470 mg
Total Carb
18 g
Sugars
9 g
Protein
45 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with all but ¼ tsp of the curry powder (double for 4 portions), a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Toast the almonds
- Meanwhile, heat a small, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl.
Mise en place
- Separate the lettuce leaves; tear the leaves.
- Halve the celery lengthwise; thinly slice crosswise.
- Halve the tomatoes.
Make the salad
- In a small bowl, combine the mayo, mango chutney, vinegar (start with ½), 1 tbsp oil (double for 4 portions), the remaining curry powder and S&P.
- Add the lettuce, tomatoes and celery; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
