Coronation Chicken Salad


Just 233 calories per serving for this tasty low-fat twist

Coronation chicken can be very high in calories but the Hairy Dieters have come up with a substantial low-fat salad version which is bursting with flavour. The sauce for the coronation chicken is made by combining low-fat Greek yoghurt, curry powder and mango chutney and tastes fantastic.

The portion size is more than generous, but you can bulk it out with some new potatoes or even put the ingredients in a wrap. For some more great salad suggestions, click here. Or if you just want a calorie friendly coronation chicken sandwich, see here.


Recipe
: Coronation Chicken Salad

Calories:  233 per serving

Serves: 4

Book: Hairy Dieters – Make it Easy

Prep time: Approx 15 minutes

Cooking time: Approx 5 minutes

Ingredients:

  • 200g fine green beans (tops trimmed)
  • 150g low-fat Greek-style yoghurt
  • 1 tbsp curry powder
  • 1 tbsp mango chutney
  • Small bunch of coriander
  • 300g cooked chicken (diced)
  • 4 little gem lettuces (roughly torn)
  • ½ cucumber (diced)
  • 4 spring onions (sliced into rounds)
  • 2 tbsp flaked almonds
  • Mustard cress
  • Pinch of cayenne pepper (optional)
  • Sea salt
  • Ground black pepper

Cost per portion: Approx £1.43

Method:

Bring a saucepan of water to the boil and season with salt. Add the beans and cook them for 3-4 minutes until just done but still a nice deep green colour. Drain the beans and plunge them into cold water to cool. Set them aside.

For the coronation chicken, put the yoghurt in a bowl with the curry powder and mango chutney. Season with salt and pepper, then stir to combine. Add the coriander and the chicken and fold through.

Tip the chicken into a salad bowl and thin it slightly with 2 or 3 tablespoons of water. Add the green beans, little gems, cucumber and spring onions and toss everything lightly, so the salad leaves are nicely coated in the dressing.

Put the flaked almonds in a dry frying pan and toast them until they are light golden brown and aromatic. Tip them on to a plate and leave to cool slightly, then sprinkle them over the salad. Top the salad with a few cress leaves and sprinkle with cayenne if you fancy a little more heat. Serve immediately.

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