Coronation chicken

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Coronation chicken served on rocket leaves and a slice of toast

A delicious twist on a lunchtime classic

20 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

This version of the classic recipe is lower in fat and calories – and doesn’t contain alcohol, unlike the original – but still hits the spot on wholemeal bread or served up with a crisp, green salad. It also makes a tasty filling for a jacket potato or roll.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

This version of the classic recipe is lower in fat and calories – and doesn’t contain alcohol, unlike the original – but still hits the spot on wholemeal bread or served up with a crisp, green salad. It also makes a tasty filling for a jacket potato or roll.

Ingredients

  • 3 tablespoons fat-free plain Greek-style yoghurt
  • ¼ teaspoon mild or medium curry powder
  • A sprinkle of turmeric (for colour, optional)
  • 1 teaspoon lemon juice
  • 1 ripe apricot, peeled and diced
  • 10cm cucumber, deseeded and diced
  • 1 heaped teaspoon sultanas, diced
  • 120g cooked chicken breast, cooled and shredded

CALORIES: 158

FAT: 2.3g

5 A DAY: Less than 1

SALT: 0.1g

SUGAR: 10.1g

Method

  1. Add the yoghurt, curry powder, turmeric and lemon juice to a bowl and mix thoroughly.
  2. Add the apricot, cucumber and sultanas; and mix to coat all ingredients in the yoghurt mixture. Then add the shredded chicken and mix thoroughly.
  3. Serve immediately or transfer into a sealed pot and store in the fridge until needed. Eat within two days.

You could use leftover chicken from a roast dinner in this recipe. Also, if fresh apricots aren’t available, canned apricots (in fruit juice) will work just as well


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