You can also try adding raisins & onion seeds!
Add a pinch of garam masala and ground cinnamon to the mayo for extra flavour.
You could cook the naan breads in the toaster instead of baking.
Any leftover chicken & mayo could be used as a sandwich or jacket potato filling.
Serve the chicken straight out of the oven or cold
Pre heat oven 200c/gas 6/fan 180c
Glaze the chicken breast in the Puréety Garlic & Butter glaze and leave to develop for at least 20 minutes before placing in the oven and cooking for 20-30 minutes (depending on thickness of the breast) or until cooked through
Slice the brioche roll and lay on a baking tray, oil and season evenly and cook for 5-6 mins until golden brown
In a bowl mix together the mayo, curry powder, chicken and some salt. Shred 1/2 of the gem lettuce and mix with some of the mayo.
Arrange the rest of the salad leaves in a bowl or onto 4 plates with the plum tomatoes, cucumber and the shredded gem with curried mayo.
For the dressing, whisk together the lemon juice, mango chutney and extra virgin olive oil. Season with a little sea salt & cracked black pepper.
Dress the salad with the mango & lemon dressing then slice the cooked chicken and add to the salad
Finish the salad with the brioche croutons, coriander, toasted almonds & remaining curried mayonnaise - then enjoy!
80g Watercress, Spinach & Rocket
1/2 Cucumber , Ribbons
100g Baby Plum Tomatoes , Halved
500g Chicken Breast
1.5tspn Medium Curry Powder
2tbsp Flaked Almonds , Toasted
For the dressing:
1 Lemon , Juiced
2tbsp Mango Chutney
5tbsp Extra virgin Olive Oil (plus extra for the naan croutons)
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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