Coronation chicken

A delicious twist on a lunchtime classic
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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.

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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
Time
20 minutes
SERVES:
2
CALORIES:
158kcal
FAT:
2.3g
SALT:
0.1g
SUGAR:
10.1g
5 A DAY:
Less than 1
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