Coronation Chicken Salad

british

Coronation Chicken Salad

This twist on a coronation chicken salad packs a double flavour punch by layering a spiced chicken marinade and dressing. Crunchy naan croutons and sweet mango finish this dish off with a flourish. Perfect for a summer's day! Try this in the air fryer or oven.

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Ingredients

  • chicken thighs 400 g (sliced)
  • mild curry paste 2 tbsp
  • natural yoghurt 60 g
  • mayonnaise 3 tbsp
  • garlic cloves 2 (crushed)
  • ginger 5 g (grated)
  • fresh coriander 1 handful (chopped)
  • lemon 1 (juice)
  • mango 1 (diced)
  • little gem lettuce 1 (leaves picked)
  • mini naan 2 (torn)
  • ground turmeric ½ tsp

Method

  • Preheat your air fryer to 200°C. If using a conventional oven preheat it to 200°C/180°C fan.
  • Crush the garlic. Peel the ginger with the back of a spoon and grate it. Peel and dice the mango into small pieces. Finely chop the coriander leaves and stalks. Juice the lemon. Slice the chicken into bite sized pieces.
  • In a bowl, mix together the yoghurt, half the curry paste, garlic, ginger, half the lemon juice and turmeric. Season with salt and pepper. Add the chicken and mix well.
  • Air fryer method: Place the chicken on a crisp plate inside your air fryer basket. If you like you can spray lightly with spray oil. Cook for 10 minutes. Set aside while you make the naan croutons.
  • Oven method: Place the chicken on a baking tray lined with baking paper and cook for 15 minutes. Set aside while you make the naan croutons.
  • Tear the naans into bite-sized pieces. Cook in the air fryer for 5 mins at 200°C, until toasted, shaking halfway through. If you are using the oven, bake for 8 minutes at 200°C until lightly toasted.
  • Make the dressing by mixing together the mayonnaise with the rest of the curry paste and lemon juice. Season to taste.
  • Separate the baby gem into leaves and divide between the serving bowls, top with the chicken, mango and naan croutons. Drizzle with the dressing and scatter the coriander on top. Enjoy!

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