Description
A warm, comforting coronation chicken salad with mango chutney and baby naan, perfect for lunches and gatherings.
Ingredients
Scale
- 300 g cooked shredded chicken
- 2 tablespoons mango chutney
- 1 teaspoon mild curry powder
- 100 g Greek yogurt
- 4 cups mixed salad greens
- 1/2 cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 2 baby naans
- Salt and pepper, to taste
- Optional: chopped cilantro or toasted flaked almonds for garnish
Instructions
- In a bowl, combine the shredded chicken with curry powder, mango chutney, and Greek yogurt. Mix gently until well combined; season with salt and pepper to taste.
- Prepare a plate with mixed greens, sliced cucumber, and chopped spring onions.
- Top the greens with the coronation chicken mixture.
- Warm baby naan in the oven at 180°C (350°F) for 4–6 minutes.
- Serve the salad with the warm naan bread on the side. Garnish if desired.
Notes
For a creamier filling, let the mixture sit for 10–15 minutes before assembling. Adjust curry powder and chutney to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Warming
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 14g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 58g
- Cholesterol: 50mg