Creamy Curried Chicken Salad

with Crunchy Lettuce
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
893 Reviews
Cals 609 · Prot 42 · Carbs 32 · Fat 36
Quick & Easy
Low Carb
Calorie smart
Try Hello Chef Now
20 min
Creamy Curried Chicken Salad with Crunchy Lettuce
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
893 Reviews
Cals 609 · Prot 42 · Carbs 32 · Fat 36
Quick & Easy
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Madras curry powder
4 Grams
Garlic onion powder
4 Grams
Salad
Cashew nuts 1*2*
40 Grams
Golden raisins 14*
30 Grams
Fresh chives
15 Grams
Mayonnaise 5*9*13*
50 Grams
Sour cream 4*
60 Grams
Honey
15 Grams
Curry powder
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Baby gem lettuce
4 Piece

Allergens

*1 Peanuts, *2 Tree Nuts, *14 Sulphur Dioxide, *5 Eggs, *9 Soya, *13 Mustard, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2550 / 609
Fats (g) 36.4
of which saturated (g) 8.7
Carbohydrates (g) 32
of which sugars (g) 17.1
Fibers (g) 5.2
Proteins (g) 41.9
Salt (g) 0.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Chop chicken

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.
Fry chicken

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.
Add spices

3 Add spices

Once the chicken is cooked, remove the pan from the heat. Add the madras curry powder (spicy!) and garlic 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.
Prep salad

4 Prep salad

Meanwhile, roughly chop the cashew nuts and raisins. Finely chop the chives (reserve some for garnish).
Salad

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.
Serve

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.
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