What are the main ingredients in Coronation Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Coronation Chicken Salad?

Calories: 753, Carbs: 42 grams, Fat: grams, Protein: 41.9 grams, Sugar: 23.6 grams, Salt: 513 grams

How do I prepare Coronation Chicken Salad?

GOLDEN ALMONDS: Boil a full kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PLATE IT UP!: Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken, the toasted almonds, the lemon zest, and the chopped parsley. Delicious, Chef! POACH THE CHICKY: Return the pot with the boiling water to medium heat. Add a good pinch of salt and stir until dissolved. Pat the chicken dry with paper towel. Once simmering, add the chicken, cover, and poach until cooked through, 10-12 minutes. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. GREEN BEANS: Place a pot (with a lid) of salted boiling water over high heat. Once bubbling, blanch the sliced green beans until al dente, 2-3 minutes. Remove from the pot, reserving the boiling water. EVERYONE’S INVITED: Drain the water from the pot and return the pot to medium heat with a drizzle of oil. Once hot, fry the sliced onion until soft and translucent, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste). Remove from the pot and place in a bowl along with the chutney, the mayo, the shredded chicken, seasoning, and a squeeze of the lemon juice. Mix until combined.

What should be prepared from my kitchen to make Coronation Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Coronation Chicken Salad

Tender poached chicken is coated in a flavourful coronation sauce: curry powder, chutney, lemon, and yoghurt. Served on top of a beautiful bed of fresh leaves and green beans. Finished off with crunchy almonds, fresh parsley, and lemon zest.

Coronation Chicken Salad

with toasted almonds, zingy lemon & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chicken
Free-range Chicken Mini Fillets
Fresh Parsley
Green Beans
Lemon
Medium Curry Powder
Mrs. Balls Chutney
Onion
Roasted Garlic Mayo
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GOLDEN ALMONDS
Boil a full kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Place a pot (with a lid) of salted boiling water over high heat. Once bubbling, blanch the sliced green beans until al dente, 2-3 minutes. Remove from the pot, reserving the boiling water.
POACH THE CHICKY
Return the pot with the boiling water to medium heat. Add a good pinch of salt and stir until dissolved. Pat the chicken dry with paper towel. Once simmering, add the chicken, cover, and poach until cooked through, 10-12 minutes. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
EVERYONE’S INVITED
Drain the water from the pot and return the pot to medium heat with a drizzle of oil. Once hot, fry the sliced onion until soft and translucent, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste). Remove from the pot and place in a bowl along with the chutney, the mayo, the shredded chicken, seasoning, and a squeeze of the lemon juice (to taste). Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken, the toasted almonds, the lemon zest, and the chopped parsley. Delicious, Chef!

Almonds - 10g
Green Beans - 100g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Medium Curry Powder - 5ml
Mrs Balls Chutney - 25ml
Roasted Garlic Mayo - 1 unit
Lemon - 1
Salad Leaves - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

GOLDEN ALMONDS
Boil a full kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Place a pot (with a lid) of salted boiling water over high heat. Once bubbling, blanch the sliced green beans until al dente, 2-3 minutes. Remove from the pot, reserving the boiling water.
POACH THE CHICKY
Return the pot with the boiling water to medium heat. Add a good pinch of salt and stir until dissolved. Pat the chicken dry with paper towel. Once simmering, add the chicken, cover, and poach until cooked through, 10-12 minutes. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
EVERYONE’S INVITED
Drain the water from the pot and return the pot to medium heat with a drizzle of oil. Once hot, fry the sliced onion until soft and translucent, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste). Remove from the pot and place in a bowl along with the chutney, the mayo, the shredded chicken, seasoning, and a squeeze of the lemon juice. Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken, the toasted almonds, the lemon zest, and the chopped parsley. Delicious, Chef!

Almonds - 20g
Green Beans - 200g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Medium Curry Powder - 10ml
Mrs Balls Chutney - 50ml
Roasted Garlic Mayo - 2 units
Lemon - 1
Salad Leaves - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

GOLDEN ALMONDS
Boil a full kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Place a pot (with a lid) of salted boiling water over high heat. Once bubbling, blanch the sliced green beans until al dente, 3-4 minutes. Remove from the pot, reserving the boiling water.
POACH THE CHICKY
Return the pot with the boiling water to medium heat. Add a good pinch of salt and stir until dissolved. Pat the chicken dry with paper towel. Once simmering, add the chicken, cover, and poach until cooked through, 12-15 minutes. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
EVERYONE’S INVITED
Drain the water from the pot and return the pot to medium heat with a drizzle of oil. Once hot, fry the sliced onion until soft and translucent, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste). Remove from the pot and place in a bowl along with the chutney, the mayo, the shredded chicken, seasoning, and a squeeze of the lemon juice. Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken, the toasted almonds, the lemon zest, and the chopped parsley. Delicious, Chef!

Almonds - 30g
Green Beans - 300g
Free-range Chicken Mini Fillets - 450g
Onion - 1
Medium Curry Powder - 15ml
Mrs Balls Chutney - 75ml
Roasted Garlic Mayo - 3 units
Lemon - 1
Salad Leaves - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

GOLDEN ALMONDS
Boil a full kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Place a pot (with a lid) of salted boiling water over high heat. Once bubbling, blanch the sliced green beans until al dente, 3-4 minutes. Remove from the pot, reserving the boiling water.
POACH THE CHICKY
Return the pot with the boiling water to medium heat. Add a good pinch of salt and stir until dissolved. Pat the chicken dry with paper towel. Once simmering, add the chicken, cover, and poach until cooked through, 12-15 minutes. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
EVERYONE’S INVITED
Drain the water from the pot and return the pot to medium heat with a drizzle of oil. Once hot, fry the sliced onion until soft and translucent, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste). Remove from the pot and place in a bowl along with the chutney, the mayo, the shredded chicken, seasoning, and a squeeze of the lemon juice. Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken, the toasted almonds, the lemon zest, and the chopped parsley. Delicious, Chef!