The finished recipe. Coronation Chicken SaladIngredients 1 to 6. 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 lettuceIngredients 7 to 10. 100 g Cucumber. Two teaspoons Curry powder. A squeeze Lemon juice. A handful Fresh corianderStep 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.Step 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.Step 3. Fold the chicken and raisins through the dressing.Step 4. Spoon it over the leaves and cucumber and finish with the almonds and coriander.
Fuel8
