Coronation Chicken Salad
with Creamy Mango Chutney Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
/serving
Vintage vibes, right? This delicious chicken salad is based on an English recipe dating back to the coronation of Queen Elizabeth in 1953. To the toasty walnuts and sweet chutney dressing, we’re adding roasted butternut squash for a touch of the Canadian festive season.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 200g Diced butternut squash
- 30g Mango chutney
- 30ml Mayonnaise
- 30ml Apple cider vinegar
- 25g Chopped walnuts
- 1 Pita
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the squash & make the croutons
- Preheat the oven to 450°F.
- Tear the pita into bite-size pieces. In a large bowl, toss with a drizzle of oil and S&P.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, 6 to 8 min., until partially cooked.
- Flip the squash, add the pita and roast, 6 to 8 min., until the pita is beginning to crisp and the squash is tender.
Toast the walnuts
- Meanwhile, heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, roughly chop the lettuce.
- In a second large bowl, make the dressing by combining the mayo, vinegar (start with ½), mango chutney, 1 tbsp water (double for 4 portions) and the remaining spices.
Make the salad & serve
- To the bowl of dressing, add the lettuce, squash, pitaand walnuts; toss well.
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
