The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 romaine lettuce
- 80g baby spinach
- 2 apple
- 1 handful of fresh coriander
- 2 unwaxed lime
- 20g flaked almonds (Nuts)
- 600g diced British Free Range chicken breast
-
2 tbsp curry powder
-
80g almond yoghurt (Nuts)
- 4 spring onion
-
500g steamed brown basmati rice
- 1 chilli
- 1 tbsp sesame oil (Sesame)
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 502Kcal |
| 404kJ | 2099kJ | |
| Fat | 3.3g | 17g |
| of which saturates | 0.6g | 3.1g |
| Carbohydrates | 8g | 42g |
| of which sugars | 1.9g | 10g |
| Protein | 8.8g | 46g |
| Salt | 0.08g | 0.4g |
| Fibre | 1.6g | 8.1g |
Coronation Chicken with Mango Salad & Zesty Dressing
A refreshing twist on a British classic. Whip up a delicious salad, with baby gem lettuce, sweet mango, fresh red chili and basmati rice. Top with coronation chicken in creamy curried yoghurt and a sprinkle of crunchy flaked almonds. It's royally good stuff!
Cooking Instructions
Cooking Instructions
- Heat a large frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove from the pan and set aside.
- Reheat the frying pan with 1 tbsp oil medium-high heat. Add the chicken and sprinkle over the curry powder. Season generously with sea salt and cook for 7-10 mins, until golden all over and cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary, then remove from the heat and stir in the yoghurt.
- Meanwhile, make the salad; trim and roughly chop the lettuce. Finely dice the chilli (removing the seeds for less heat). Finely slice the spring onions. Dice the mango into 1cm cubes. To a large bowl, add the lettuce, spinach, mango, rice, half the chilli and half the spring onions. Season with a pinch of sea salt.
- Make the dressing; roughly chop the coriander. Zest 1 lime. In a small bowl, combine the sesame oil, coriander, lime zest and juice from both limes. Mix well. Pour over the salad and toss to combine.
- Serve the salad on plates and top with the coronation chicken. Sprinkle with the almonds, remaining spring onions and chilli (to taste).
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