Coronation Chicken Salad
It's all about the sauce!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
4 free-range chicken breast fillets
1 Tbsp (15 ml) olive oil
Juice of ½ lemon
Salt and pepper
1 Tbsp (15 ml) vegetable oil
1 onion, very finely chopped
1 fat clove garlic, finely chopped
1 tsp (5 ml) finely grated fresh ginger
2 Tbsp (30 ml) medium curry powder
Pinch of chilli powder
2 cardamom pods, squashed
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml) ground cumin
1 Tbsp (15 ml) fruit chutney
1 Tbsp (15 ml) tomato pesto
1 tsp (5 ml) sugar
Juice of 1 small lemon
¼ cup (60 ml) peach or apricot juice
½ cup (125 ml) creamy mayonnaise
½ cup (125 ml) plain yoghurt
Handful of fresh coriander, finely chopped
Salt and pepper
100 g salad greens
½ cucumber, seeded and sliced
2 stalks celery, sliced (optional)
200 g baby tomatoes
Fresh coriander leaves for garnishing
Heat the oil and sauté the onion, garlic and ginger together with all the spices until softened and fragrant. Stir in the chutney, tomato pesto, sugar and lemon and peach juice. Remove from the heat and allow to cool completely. When cooled, add the mayo, yoghurt and coriander. Season to taste. Set aside.
Heat a griddle pan and preheat the oven to 200 °C.
Rub the chicken fillets with olive oil, lemon juice, salt and pepper. Brown the fillets briefly in the griddle pan, then transfer to a roasting tray and roast in the oven for 12–15 minutes, depending on the size of the fillets. Set aside and allow to cool slightly. Slice into bite-sized pieces.
Combine the chicken with the sauce and serve in a salad of mixed greens, cucumber, celery and tomatoes. Garnish with coriander.
Serve with some toasted flaked almonds or sunflower seeds for extra crunch.