Crunchy Coronation Chicken Salad

If you have time, toss the chicken in the curry spices and oil in the morning then leave in the fridge all day to marinate.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1  teaspoon curry powder
• 3  tablespoons olive oil
• 2  tablespoons mango chutney
• 1⁄2 lemon
• 1⁄2 cucumber, sliced into sticks
• 2  ounces  salad leaves
• 2  tablespoons  sliced almonds, toasted

Directions

1. Toss the chicken breasts with the curry power and 1 tbs of the oil.
2. Heat a large non-stick pan and cook the chicken for 5-6 minutes on each side until golden and cooked through then cut into strips.
3. Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice.
4. Then, in a large bowl, toss with the cucumber, salad leaves, chicken and most of the almond flakes.
5. Divide between two bowls, scatter with the rest of the almonds and enjoy with some crusty bread on the side.