Coronation chicken salad

Recipe from: 21 October 2010
chicken salad

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • Olive oil
  • 1
    small onion chopped
  • 10
    medium curry powder
  • 2
  • 15
    tomato paste
  • 1/2
    lemon, juiced
  • Reserved peach juice(+-125 ml)
  • 45
    hot chutney
  • 180
    Bulgarian yoghurt
  • 125
  • Salt and pepper
  • 3
    cooked chicken breasts, shredded
  • 1
    sliced peaches, reserve all the juice for the sauce
  • 1/2
    green pepper, chopped
  • Cos lettuce or shredded ice berg lettuce
  • 4
    slices low GI seed bread, sliced into 4 fingers.


10 mins
Heat some oil in a pan and saute the onions until soft, then add the spices, tomato paste and lemon juice and continue frying over a gentle heat for +- 5 minutes, allowing the raw spices to cook.
Deglaze the pan with the peach juice, add the chutney and simmer for 2 minutes. Remove from the heat, transfer into a bowl and allow to cool slightly.
Fold in the yoghurt and mayo, season to taste.
Add the shredded chicken, peaches and green pepper, stir until well combined and refridgerate when needed or eat as is. Arrange the cos in a serving bowl(or individual ones), top with a generous spoonful of the mixture and place a few fingers of bread around the salad.

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