Coronation Chicken & Couscous Salad

Name: Coronation Chicken & Couscous Salad
Ingredients: 2 chicken breasts or 4 boneless chicken thighs, skinless; 2 tsp mango chutney; 1 tbsp medium curry powder, plus extra pinch; olive oil, for drizzling; 100ml Greek yoghurt; 1-2 tbsp mango chutney; 1 lime, for squeezing; 1 mango, stoned and sliced; 2 spring onion, trimmed and thinly sliced; Large handful of watercress, pea shoots or spinach (or use a mix); 2 tbsp chopped fresh coriander; 2-3 radish, thinly sliced; 1 x packet of Ainsley Harriott Spice Sensation Couscous; sea salt; freshly ground black pepper; 2 tbsp flaked almonds, toasted; 1 red chilli, deseeded and sliced into rings (optional)

www.ainsley-harriott.com

Coronation Chicken & Couscous Salad A fresh take on the classic Coronation Chicken that was invented for the Queen’s coronation in 1953.

View full recipe on www.ainsley-harriott.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

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