Crunchy Coronation chicken salad

• skinless chicken breasts↗2
• mild or medium curry powder1 tsp tsp
• olive oil↗3 tbsp tbsp
• mango chutney2 tbsp tbsp
• lemon↗1⁄2
• cucumber↗1⁄2

  sliced into sticks

• bag watercress↗50g g
• toasted flaked almond↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.

2. 2

   Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.