Roasted pepper and chicken salad with coronation dressing recipe

Roasted pepper and chicken salad with coronation dressing

Bring the flavours of classic coronation chicken to this vibrant side dish. Spice chicken thighs with curry powder and turmeric, and roast with onions, raisins and lemons, before shredding and pairing with rocket, roasted peppers and a yogurt coronation dressing. Whilst this salad recipe is great as part of a weekend spread, you can make it more substantial, and ideal for dinnertime, by adding boiled new potatoes.

See method
  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 254 calories / serving

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Method

  1. Preheat the grill to high. Put the peppers cut-side down on a foil-lined baking tray and grill for 5-10 mins until the skin has blackened. Tip into a large bowl, cover and set aside.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion and 2 tbsp raisins in a roasting tin and arrange the chicken on top; season and sprinkle over the spices. Place the lemon halves cut-side down in the tin and roast for 35-40 mins until the chicken is golden on top and cooked through.
  3. Transfer the chicken (leaving the onion and raisins in the tin) to a plate and set aside. Squeeze any juice from the lemon halves into the tin, then discard them. Stir in 3 tbsp boiling water and use a wooden spoon to scrape up any sticky bits. Stir in the yogurt to make a dressing. When the chicken is cool enough to handle, shred the meat, discarding the bones.
  4. Peel off and discard the skin from the peppers. Slice, then arrange on a large serving plate with the chicken, rocket, remaining raisins and yogurt dressing.

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