Crunchy curried chicken salad

Another envy-inducing lunch, great with hot or cold chicken. If you’re taking it to work, keep the dressing separate until ready to eat.
Serves: 1 • Prep: 5 mins • Cook: 10 mins • Easy 
  • 1 chicken breast, skin removed
  • half a teaspoon of mild-medium curry powder
  • 2 dessert spoons of olive oil, 1 for the chicken, 1 for the dressing
  • 1 tablespoon of mango chutney, look for one without acetic acid
  • 1 tablespoon of flaked or chopped almonds, can be toasted
  • cucumber, about a 3 inch piece, chopped nice and chunky
  • 1-2 spring onions, sliced
  • large handful of watercress, spinach or rocket
  • lime juice, a good squeeze
  • 1 tablespoon of natural yoghurt, optional
Coat the chicken in curry powder and oil, pan-fry for about 5 minutes each side until cooked through and nicely coloured, then slice.

Whisk the mango chutney, oil and lime juice in a large bowl, adding the yoghurt if using.

Add the chicken, leaves, onion, cucumber and most of the almonds.

Check to see if it needs seasoning with salt or pepper.

Serve topped with the rest of the almonds.
Nutrition info
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
Watercress is rich in vitamin C, calcium, iron and folate. Weight for weight watercress contains more vitamin C than oranges and more calcium than a glass of milk.
Vitamins: B3, B6, B12, E, C, K. Minerals: Selenium, phosphorus, folate, magnesium, potassium, iron, manganese, copper, biotin.

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A salad is not a meal, it's a style.
Fran Lebowitz
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