Creamy Curried Chicken Salad
with Crunchy Lettuce
Instructions
1 Chop chicken
Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
2 Fry chicken
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through.
3 Add spices
Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!), garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.
4 Prep salad
Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish).
5 Salad
Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nuts, raisins, chives, mayonnaise, sour cream and honey. Season with curry powder, salt and pepper. Mix well.
6 Serve
Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.
Tips for fussy eaters
Prepare a creamy chicken pasta sauce for them and serve it with - pasta!
Pro tip
Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cooking Time: 20 min
Cals 604 · Prot 38 · Carbs 26 · Fat 39
Gluten-Free
Ingredients
Chicken
For salad
To serve
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cooking Time: 20 min
Cals 604 · Prot 38 · Carbs 26 · Fat 39
Gluten-Free
Instructions
1 Chop chicken
Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
2 Fry chicken
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through.
3 Add spices
Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!), garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.
4 Prep salad
Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish).
5 Salad
Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nuts, raisins, chives, mayonnaise, sour cream and honey. Season with curry powder, salt and pepper. Mix well.
6 Serve
Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.
Tips for fussy eaters
Prepare a creamy chicken pasta sauce for them and serve it with - pasta!
Pro tip
Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.
Ingredients
Chicken
For salad
To serve
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