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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. When the chicken has cooled a little, add it to the bowl of celery etc and mix it all together.
  8. I eat this on top of a crunchy large green salad, drizzled with lime juice
  9. 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.