Coronation Chicken
This is a healthy chicken salad with an Indian twist. It is ideal for busy people who need to prepare food on Sundays to get them through the beginning of a busy work week. This dish can be refrigerated and lasts 4 days.
I replaced Mango Chutney with Chicory Syrup and reduced the carb from 8g to 5g per serving.
One Serving: 6g Carb Kcal 207
Makes 4 Servings
One serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 4g | 32g | 6g | 5g |
Ingredients
Makes 4 servings
5ml, 1 teaspoon olive oil
125g x 4 skinless chicken breasts or 500g off a rotisserie chicken
lemon juice and skin (zest) of 1 lemon
160g, 4 celery sticks
110g, 1 small red apple, skin-on or a cooking apple
25g fresh coriander
MIXED WITH
100g Greek thick full-fat natural yogurt
2 teaspoons dried ‘Green saffron’ or a mixed Indian spice of your choice
15g 1 tablespoon of chicory syrup
10g, 1 tablespoon flaked almonds or pistachios
Method
- If you are in a hurry, buy a rotisserie chicken and tear 400g off it, cutting it into size bite chunks. Otherwise you can buy raw chicken breasts.
- Wash the vegetables and fruit ( celery, apple with the skin, coriander) and chop them. Put them in a bowl and cover them with the juice of a lemon and add the yoghurt.
- Chop the raw chicken breasts into nice bite-size chunks. Add the olive oil to a frying pan and heat it to a moderate heat, not spitting.
- Add the chicken to the pan and leave it to start cooking. Sprinkle half the Indian spice over the chicken and use a wooden spoon to mix them together. Again leave it to cook.
- Now turn the chunks, adding the remainder of the spice and give the mixture a good stir. The chicken will take about 15 mins to fully cook, take out a chunk, cut through it, and ensure it is cooked through.
- Now drizzle the chicory syrup over the chicken while still in the pan, stir it well, turn off the heat and just leave it sit for a few mins.
- When the chicken has cooled a little, add it to the bowl of celery etc and mix it all together.
- I eat this on top of a crunchy large green salad, drizzled with lime juice
- Lightly toast any nuts you prefer and add to the top when you serve it (2g of almond flakes per serving or more if you fancy- just top up the APP.
I used the brand, ‘Green Saffron’ Madras spices 25g sachet for the curry paste – I used about half of it. Once opened, reseal the sachet and you can use it for the Simple Madras curry under dinners.
