Quorn Vegetarian Coronation Chicken Salad

Name: Quorn Vegetarian Coronation Chicken Salad
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 4 Quorn Vegetarian Fillets; A drizzle of olive oil; 100g bistro salad leaves; 2 spring onions, sliced; 50g cherries, cut in half, stone removed; 1 tbsp flaked almonds, toasted; For the dressing:; 1 tsp mango chutney; 2 tbsp low fat Greek yoghurt; ½ lemon, juice only; 1 tsp mild curry powder

Leave a review

Vegetarian Coronation Chicken salad sprinkled with almond slices next to a pale pink napkin.

Our take on a veggie Coronation chicken salad that’s light, tangy and oh so delicious.

Made with Quorn vegetarian chicken fillets, this quick & easy veggie Coronation chicken salad recipe is perfect whether served as part of an al fresco dinner table, or simply as lunch or light dinner alongside a jacket potato or layered in a sandwich or wrap. Designed to be simple to recreate our vegetarian Coronation chicken salad will be a dish you will be making for years to come!

It’s also an excellent way to use up any leftover Quorn Roast too!

Vegan And Vegetarian Bank Holiday Recipes Vegan & Vegetarian Fillets & Pieces Recipes Salad Recipes

Serves 4

17 mins

Easy

223 cals
(Per serving)

3.1g of fat

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

4 Quorn Vegetarian Fillets
A drizzle of olive oil
100g bistro salad leaves
2 spring onions, sliced
50g cherries, cut in half, stone removed
1 tbsp flaked almonds, toasted
For the dressing:
1 tsp mango chutney
2 tbsp low fat Greek yoghurt
½ lemon, juice only
1 tsp mild curry powder

Method

Cook the Quorn Vegetarian Fillets as per pack instructions. Slice into strips and set aside.
To make the dressing, mix the mango chutney, yoghurt, lemon juice and curry powder until smooth in a small bowl and set to one side.
To serve, arrange the salad leaves on a large platter, scatter over the spring onions and cherries. Top with the sliced fillets, drizzle with the dressing, scatter with toasted flaked almonds and enjoy!