Low Sodium Coronation Chicken
Elevate your lunchtime spread with this Low Sodium Coronation Chicken, a lighter and heart-healthier twist on the classic British dish. Perfectly poached chicken breasts are shredded and coated in a creamy blend of low-fat yogurt, mayonnaise, and fragrant unsalted curry powder, accented with sweet mango chutney and tangy lemon juice. Dried apricots add a chewy burst of flavor, while toasted almonds provide satisfying crunch in every bite. With just a touch of fresh cilantro and black pepper rounding out the taste, this flavorful chicken salad is ideal for sandwiches, salads, and wraps. Ready in just 40 minutes, this recipe is an easy yet impressive choice for family lunches or gatherings, offering bold flavors without the excess salt.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 cup Plain low-fat yogurt
- 0.5 cup Mayonnaise
- 2 tablespoons Mango chutney
- 1 tablespoon Unsalted curry powder
- 1 tablespoon Lemon juice
- 0.25 cup Dried apricots, finely chopped
- 0.25 cup Sliced almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Place the boneless skinless chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the chicken is cooked through. Remove from heat, let cool slightly, and then shred the chicken using two forks.
In a large mixing bowl, combine the plain low-fat yogurt, mayonnaise, mango chutney, unsalted curry powder, and lemon juice. Mix until smooth and well combined.
Add the shredded chicken to the yogurt mixture. Stir until all the chicken is well coated with the sauce.
Fold in the finely chopped dried apricots, toasted sliced almonds, and freshly ground black pepper. Mix gently to combine and distribute the ingredients evenly.
Chill the coronation chicken in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle with fresh chopped cilantro. Serve on a bed of mixed greens, in a sandwich, or with rice salad.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 54.6 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 631 mg | 49% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
