Coronation Chick’n (Gluten-free, High-protein)
An absolute favourite and an absolute classic. Fresh, fruity and aromatic, it is the perfect addition to your picnic or served in sandwiches for afternoon tea.
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Coronation Chick’n (Gluten-free, High-protein)
An absolute favourite and an absolute classic. Fresh, fruity and aromatic, it is the perfect addition to your picnic or served in sandwiches for afternoon tea.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 300g Shredded Chick’ncooked
Blender Ingredients:
- 100g Silken Tofu
- 3tbsp Vegan Mayo
- 3tbsp Mango Chutney
- 1tbsp Curry Powder
- 1tsp Apple Cider Vinegar
- 1tsp Mustard
- 1tsp Apricot Jam
- 1tsp Turmeric Powder
- Lemon Juicefrom 1/2 lemon
- 1/2tsp Salt
Bowl Ingredients:
- 1/3 Mangoripe and chopped finely
- 2tbsp Sultanas
- Lemon Zestfrom 1/2 lemon
Instructions
- Cook shredded chick’n according to instructions (see recipe notes). Allow it to fully cool down.
- Add all the blender ingredients in your blender bowl and pulse until well combined.
- In a large bowl combine the cooled shredded chick’n, the blender mixture and the bowl ingredients and mix.
- You can serve immediately or for fuller flavour leave in the fridge overnight. Enjoy!
Recipe Notes
Jo’s Tips
- There are many ingredients you can use for your chick’n: young jackfruit, mushroom or a meat substitute. I used soya based Linda McCartney Vegetarian Pulled Chicken.
- You can use homemade or store-bought vegan mayo. You can also completely omit it and add some extra silken tofu for an oil-free version.
- Depending on the chutney and curry powder you use you may get a slightly different colour. If it’s not yellow enough adjust with some more turmeric.