Coronation Chicken Salad
Makes 1 serving

INGREDIENTS
170 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
80 g Greek yogurt, 0% fat
1 tbsp, about 15 g Light mayonnaise
15 g Raisins
12 g Almonds (Flaked, toasted in a dry pan until they colour.)
100 g Little gem lettuce
100 g Cucumber
Two teaspoons Curry powder
A squeeze Lemon juice
A handful Fresh coriander

METHOD
1. Cover the chicken with cold salted water, bring it to a bare simmer and cook for twelve minutes. Turn off the heat and leave it in the water for five more, then lift it out to cool and tear it into pieces.
2. Toast the curry powder in a dry pan for thirty seconds, moving it, until it smells like a curry house rather than dust. Stir it into the yogurt, mayonnaise, lemon and a pinch of salt.
3. Fold the chicken and raisins through the dressing.
4. Spoon it over the leaves and cucumber and finish with the almonds and coriander.

Contains milk, eggs, tree nuts and mustard.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Coronation chicken from a deli counter is mayonnaise with chicken in it. Yogurt with one spoon of mayonnaise for the gloss gives the same texture for a fraction of the fat.
Raisins are 300 kcal per 100 g. Fifteen grams is a tablespoon and enough sweetness against the curry powder.

Full recipe: https://www.getfuel8.com/recipes/coronation-chicken-salad
