Runner's World (UK)
Coronation chicken with kefir curry dressing
This succulent salad is packed with lean protein
284 kcals 10g fat 24g protein 28g carbs
4 chicken breasts 1½ tbsp plus 2 tsp olive oil Salt and pepper 75g sultanas 60ml apple cider vinegar 2 onions, chopped 15g ginger, chopped 3 garlic cloves, chopped 1 tsp tomato purée 25ml kefir 100g Greek yoghurt Juice 1 lemon, plus 2 tsp 2 tsp curry powder 1 tsp turmeric 200g each of white and red cabbage, shredded 1 carrot, grated 100g kale, chopped 5 spring onions, chopped 10 dried apricots (soak in hot water for 20 mins) 30g flaked almonds, toasted Handful of parsley
1 Heat the oven to 180C. Put the chicken in an ovenproof dish, drizzle with ½ tbsp olive oil, season and bake for 25 mins. 2 Place the sultanas in a saucepan with 125ml water and the vinegar; simmer for 20 mins. Meanwhile, heat 1 tbsp olive oil in a pan and cook onions, ginger and garlic until soft. Allow to cool.
3 Blend onion mix, tomato purée, kefir, yoghurt, juice of 1 lemon, seasoning and spices in a food processor until smooth. 4 In a bowl, combine cabbage, carrot, kale and spring onions with 2 tsp olive oil, 2 tsp lemon juice and a pinch of salt and pepper. Massage dressing into the veg. 5 Slice chicken and mix in a bowl with the dressing, sultanas and apricots. Add this to salad and combine. Top with almonds and parsley.