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Coronation-style chicken, sugar snap & wild rice salad
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1 tsp olive oil
1 large echalion shallot, finely sliced
½ tsp Cooks’ Ingredients Curry Powder
1 tbsp hot & spicy mango chutney
3 tbsp low-fat natural yogurt
250g pack microwaveable wholegrain basmati & wild rice (or cooked rice of your choice)
2 British roast chicken breast fillets, skin removed
160g pack baby sugar snaps, halved lengthways
¼ x 25g pack flat leaf parsley, roughly chopped
1 tbsp pistachios, roughly chopped
1. Heat the oil in a frying pan over a medium heat and fry the shallot gently for 5 minutes until soft. Stir in the curry powder and cook for a minute, then stir in the mango chutney and 2 tbsp water, stirring to combine. Take off the heat and cool for a minute, then stir through the yogurt.
2. Meanwhile, heat the rice according to the pack instructions. Roughly shred the cooked chicken breast with your fingers, then toss in a bowl with the rice, sugar snaps and parsley. Divide between 2 plates, top with the warm dressing and scatter with pistachios.
Cook’s tip For a meat-free version, try swapping the chicken breast for flaked hot smoked salmon. Some cooked broad beans or peas would work well tossed through the rice, too. Or canned, drained chickpeas, lentils or other beans. Try adding them with the curry powder in step 1 for some extra flavour.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in March 2020.