The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coronation chicken salad with mango salsa
Originally created for the coronation of Elizabeth II, this mild curry dish is definitely fit for royalty! Lightly spiced chicken breast, baby potatoes, onions, tomatoes and spinach are topped with a generous dollop of yogurt and – the crowning glory – a refreshing mango, coriander and chilli salsa.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 800g baby potatoes
- 3 onion
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp cumin seeds
- 1 mango
- 1 chilli
- 1 handful of fresh coriander
- 4 skinless chicken breasts
- 400g baby tomatoes
- 320g baby spinach
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 428
Protein: 44g
Carbs: 52g
Fat: 4.7g
Ingredients
- 2 skinless chicken breasts
- 400g baby potatoes
- 1 handful of fresh coriander
- 1 mango
- 2 onion
- 1 tsp cumin seeds
- 1 chilli
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g baby tomatoes
- 160g baby spinach
Nutritional Information
Calories: 464
Protein: 45g
Carbs: 60g
Fat: 5.0g
Coronation chicken salad with mango salsa
Originally created for the coronation of Elizabeth II, this mild curry dish is definitely fit for royalty! Lightly spiced chicken breast, baby potatoes, onions, tomatoes and spinach are topped with a generous dollop of yogurt and – the crowning glory – a refreshing mango, coriander and chilli salsa.
Cook time:
50 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Roast the spuds & onions
- Heat your oven to 240ºC/fan 220ºC/gas 9. Quarter the potatoes, then peel the onions and cut each into 6 wedges.
- Put the potatoes and onions on a baking tray lined with baking paper, scatter over half the curry powder and half the cumin seeds, spritz with cooking spray and lightly season. Turn to coat everything, then roast for 20 mins.
Itʼs salsa, time!
- Meanwhile, stone the mango and dice the flesh into 1cm cubes. Finely dice the chilli (deseed for less heat), and finely chop the coriander.
- In a small bowl, combine the mango, chilli (to taste) and coriander and set aside.
Spice the chicken
- Scatter the remaining curry powder and cumin seeds over the chicken breasts, then add them to the potato and onion tray. Roast for 15 mins.
- Tip in the baby tomatoes and spinach, along with a splash of water. Mix well and cook for 5 mins, until the chicken is cooked through and the spinach has wilted.
Finish & serve
- Stir the veg, and stir, then use 2 forks to shred the chicken.
- Spoon the chicken over the potatoes and onions, then dollop on the yogurt and scatter the mango salsa on top.