This article was written for Annabel & Grace, which is now part of Rest Less.
CRUNCHY CORONATION CHICKEN SALAD
2 skinless chicken breasts
Tsp curry powder
3 tbsp olive oil
2 tbsp mango chutney
Juice of half a lemon
Half cucumber cut into batons
50g bag watercress
2 tbsp toasted flaked almonds
How to prepare
Toss the chicken breasts with curry powder and tbspn of the oil.
Heat a large non stick pan and cook the chicken for 5 mins on each side until golden and cooked through, then leave to stand for 5 mins while you assemble the salad.
Whisk the rest of the oil, mango chutney and lemon juice. In large bowl, toss with the cucumber, watercress and most of the almonds. Then pop the chicken on the top and garnish with rest of almonds. Good with warmed crusty bread. And a glass of something.