CORONATION CHICKEN SALAD

Veggie Swap: Swap the chicken for 1/2 small head of cauliflower cut into smallish florets and cooked in the same way as the chicken breast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the coconut oil in a frying pan over a medium to high heat. Sprinkle in the curry powder, cook for 30 seconds, stirring the spices into the coconut oil, then tip in the sliced chicken. Fry for about 5 minutes or until the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Step 2

Take the pan off the heat. Dollop in the yoghurt and mango chutney, and using a wooden spoon, stir into the chicken to create a creamy curried sauce. Dump in most of the spring onions and mix together. Season the coronation chicken with salt and pepper to taste.

Step 3

Pile the spinach onto a plate. Top with the coronation chicken mixture. Scatter over the remaining spring onions and pomegranate seeds, then scrunch the poppadum with your hands into large shards over the salad.