Coronation Chicken
A fresh, keto-friendly coronation chicken served on crisp romaine lettuce, with a creamy curried dressing, finely chopped vegetables, sweet-tart rhubarb and flaked almonds for garnish.
PREP TIME
15 minutes
COOK TIME
17 minutes
SERVES
2
INGREDIENTS
250 g chicken breast
1 tsp turmeric
1/2 tsp salt
75 g rhubarb
1.5 tsp Truvia / Natvia / Pure Via sweetener
10 g coriander, finely chopped
1/3 red pepper, finely chopped
2 spring onions (approx. 20 g), finely chopped
75 g mayonnaise (homemade or store-bought full-fat)
25 g Greek / Greek-style yogurt
1.5 tsp Classic Curry Blend
10 g flaked almonds (omit for nut-free)
100 g romaine lettuce
METHOD.
Cook the chicken breast in boiling water for around 15 minutes with the turmeric and salt. Once cooked, set aside on a plate to cool.
While the chicken is cooking, cut the rhubarb into small chunks. Cook in a pan with the sweetener and a little water for no longer than 2 minutes so it retains some crunch. Set aside on a plate and allow to cool.
In a bowl, add the remaining ingredients, except the almonds and lettuce, and mix.
Chop the chicken into large cubes and add to the mixture. Combine and taste for salt.
Add most of the rhubarb and flaked almonds to the bowl, keeping some back for garnish. Fold in gently so the rhubarb and almonds do not break up.
Serve on a bed of lettuce leaves and garnish with the remaining almonds and rhubarb
NUTRITIONAL INFORMATION.
Per portion: 458 Cal / 2.1 g Carbs / 32.6 g Protein / 35.1 g Fat