Zesty Coronation Chicken, Baby Gem & Mandarin Chutney Salad

Created by Lewis @theravinchef

Feeds 4
For The Salad:
2 Baby gem Lettuces
1 Organibox Red Onion
1 Organibox Mango
1 Fresh Chilli
Fresh Homegrown coriander

For the Chutney:
1 Organibox Mandarin
1tbsp of your favourite Marmalade
¼tsp Nigella Seeds
A pinch of dried Ginger
Chilli Powder or flake to taste

For the Cucumber and Mint Yoghurt:
175ml Thick Greek Yoghurt
½ A Grated Cucumber
1tbsp Chopped Fresh Mint

For the Chicken:
2 Chicken Breasts
1tbsp Curry Powder
2 cloves Organibox Garlic Grated
25ml Rapeseed Oil
Salt and Pepper

Marinate the chicken breasts in the curry powder, garlic and oil for at least 1 hour but overnight is best. Preheat oven to 180°c. Once marinated, preheat a griddle pan, or regular frying pan if you don’t have one, to a medium high heat. Lay the chicken breasts away from you onto the griddle pan and leave to caramelise for 3-4 minutes. Try lifting and turning, if it is sticking to the pan don’t try and pull it off, turn the heat up slightly and wait for it to release, this will ensure you get delicious flavour on the outside and beautiful bar marks from the griddle. Cook for another 3-4 minutes on the flip side until once again it releases. Turn the Chicken once more and place the whole pan into the oven for 14 minutes, once cooked squeeze over the juice of half a lemon and allow to rest for at least 15 minutes. Use this time to start the rest of the preparation.

This my take of a quick and easy mandarin chutney, this can be made with fresh mandarins or it’s a great way to use up any that have gone a little soft and squidgy that you haven’t got round to eating yet. Peel the mandarins and separate into segments. Chop each segment into small pieces and mix through the marmalade, nigella seeds and spices. Make this as spicy or mild as you like! This is delicious to serve with a cheeseboard or with your favourite pâtés and charcuterie. For the Yoghurt, chop the mint, grate the cucumber, and mix all the ingredients together, simple as that!

Lastly Prepare all your fresh salad ingredients. Cut the roots off your lettuce and separate into individual leaves and give them a rinse under some cold running water. Shake and pat dry with a clean kitchen towel. Peel half and thinly slice your red onions and slice your chillies at an angle. If you’re not a fan of spice remove the seeds first to reduce the level of heat. I cut up half a mango I had left over from my breakfast smoothie, but this works equally as well with mandarin segments if you don’t have one. Tear up your coriander and mix all the fresh ingredients in a bowl together.

Its Plating up time! Spread half your salad onto a plate or platter, then drizzle and dollop chutney and yoghurt all over. Lay the rest of your salad on top and repeat. For the chicken you can carve slices out of your breast and nestle it into your salad or you can tear the chicken up for a slightly more rustic approach.