Crunchy Coronation Chicken Salad

1. 1

   Toss the chicken breasts with the curry power and 1 tbs of the oil.

2. 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. 3

   Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice.

4. 4

   Then, in a large bowl, toss with the cucumber, salad leaves, chicken and most of the almond flakes.

5. 5

   Divide between two bowls, scatter with the rest of the almonds and enjoy with some crusty bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.