Coronation chicken

A delicious twist on a lunchtime classic

1 ratings

20 minutes
Serves 2
Less than 1 of 5 a day

Nutrition: Per serving

Kcal158
Fat2.3g
Salt0.1g
Sugar10.1g

Recipe by: Sarah Drabble | Nutritionist

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

Method

Add the yoghurt, curry powder, turmeric and lemon juice to a bowl and mix thoroughly.
Add the apricot, cucumber and sultanas; and mix to coat all ingredients in the yoghurt mixture. Then add the shredded chicken and mix thoroughly.
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