Curried Chicken Salad with Mango Chutney, Currants and Almonds
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
This spiced take follows the same gentle poaching method as our celery and herb chicken salad, but the dressing is built on bloomed curry powder, mango chutney, lime and yoghurt, with currants, toasted almonds and coriander stirred through.
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Method
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Why this label?
38.3 g protein for 453 kcal = 8.5 g per 100 kcal, so protein gives about 34% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.2 g per serving
10.4 % of the 50 g daily maximum · 20.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan with lid
- probe thermometer
- small frying pan
- chopping board and knife
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 453 kcal |
| Protein | 38.3 g |
| Carbohydrate | 18.3 g |
| of which sugars | 13.1 g |
| of which free sugars | 5.2 g |
| Fat | 25.1 g |
| of which saturates | 4.1 g |
| Fibre | 2.9 g |
| Salt | 1.55 g |
Protein per 100 kcal
8.5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
