Crunchy Coronation chicken salad

Ready in a flash and healthy too! 2 skinless chicken breasts

1 tsp mild or medium curry powder

3 tbsp olive oil 2 tbsp mango chutney

½ lemon ½ cucumber , sliced into sticks 50g bag watercress 2 tbsp toasted flaked almond

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 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.