Creamy Curried Chicken Salad

with Crunchy Lettuce
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cals 628 · Prot 38 · Carbs 32 · Fat 39
Quick & Easy
Low-Carb
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20 min
Creamy Curried Chicken Salad with Crunchy Lettuce
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cals 628 · Prot 38 · Carbs 32 · Fat 39
Quick & Easy
Low-Carb
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
For salad
Cashew nuts
40 Grams
Golden raisins
30 Grams
Fresh chives
15 Grams
Mayonnaise
50 Grams
Sour cream
60 Grams
Honey
15 Grams
Curry powder
5 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Baby gem lettuce
4 Piece

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.

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 (spicy!)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, chop the cashew nuts (see pro tip) and raisins roughly. 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 nutsraisinschivesmayonnaisesour cream and honey. Season with curry powdersalt 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.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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