Coronation Chicken Salad & Salmon Kebabs

Coronation Chicken Salad

A good leftovers meal. Full of crunch with a slightly sweet, spicy flavour, Perfect for packed lunches or picnics. Serve with pitta bread, oat cakes or a large mixed salad.


Serves 2 (9 GLs per serving)



1 gem lettuce, torn into bite sized pieces
cold meat from 1/2 roast chicken, skin removed
1/2 medium eating apple, cubed
1 stick celery, chopped
1.5 tbsp low fat mayonnaise
1.5 tbsp low fat yoghurt
2 tsp mango chutney
1tsp tomato puree
1 tsp paprika


1. Create a bed of lettuce on a large plate
2. Mix together the mayonnaise, yoghurt, mango chutney, tomato
puree and paprika
3. Combine the sauce with the chicken, apple and celery
4. Pile on top of the lettuce and serve on oatcakes or in pitta
bread, with a few leftover boiled potatoes or, to reduce the GL
count, with some steamed asparagus or sliced peppers, tomatoes
and cucumbers.


Salmon Kebabs

2 GLs per serving
Serves 2

This recipe takes seconds to prepare. You can use a variety of things in place of the onion and peppers; such as tomatoes, mushrooms, aubergine slices, courgettes, mange touts or baby sweetcorn, all rich in antioxidants.


Ingredients & Method:

Thread the following ingredients alternatively on to metal scewers:

2 medium sized salmon fillets cut into 1inch pieces
1 Red Pepper
1 Yellow Pepper
1 Onion cut into quarters

Drizzle kebabs with 1 tbs olive oil and 2 tsp lemon juice or balsamic vinegar and place under medium grill until cooked. Using garlic to infuse the olive oil before drizzling onto the kebabs will add extra flavour. Season with freshly ground black pepper. An ideal barbecue dish as well!

Serve with a 7GL portion of brown basmati rice (boiled on low heat in 2 tsp bouillon stock) for a balanced and filling 10 GL meal.

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