Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy curried chicken salad — Britain.
Notes from Emma
Yummy. Is also good without the tomato puree. A pinch of cinnamon is a tasty addition. Can also make with yoghurt and/or quark instead of mayonnaise.
Equipment: Mixing bowl
Measures and names
Ingredients
- 500 g cooked chicken, shredded
- 4 tbsp full-fat mayonnaise
- 3 tbsp Greek yoghurt
- 1 tbsp mild curry powder
- 1 tsp tomato purée (tomato paste)
- 30 g flaked almonds (sliced almonds), toasted
- Squeeze of lemon
- Salad leaves, to serve
Method
- Toast the flaked almonds in a dry pan until golden. Set aside.
- Mix the mayonnaise, yoghurt, curry powder, tomato purée and a squeeze of lemon into a smooth coronation dressing.
- Fold through the shredded chicken until well coated. Taste and season.
- Stir in most of the almonds.
- Serve piled onto crisp salad leaves, scattered with the remaining almonds.
Swaps and tips
Traditional versions add mango chutney and sultanas — leave them out and the almonds add sweetness and crunch instead.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 2 g | 1 g | 24 g | 346 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
