I think we can all relate to this month’s Recipe ReDux theme: Limpin’ Along for Lunch. Whether it’s a lunch rut for you or running out of ideas for packing your kids lunch, we’ve all been there… So, this month ReDuxer’s are sharing their creative ideas to get you out of a lunch time rut, be sure to check out the links below for nutritious and delicious inspiration.
The recipe I’m sharing is an adaption of a recipe my mom used to make when we were younger. I had always thought this was Coronation Chicken… I see now the recipe my mom used doesn’t actually call itself that, and instead of apricot (which I’ve now come to realise is a traditional ingredient of the dish) this version uses apples and grapes.
Either way, this recipe makes me think of Coronation chicken, , iven the special birthday Queen Elizabeth II celebrates this week, this was the first thing that popped in to my mind when I went to tackle this months lunch themed ReDux.
- 2 chicken breasts
- ½ cup fresh orange juice
- 1 cup water
- ½ a green apple
- 1 stick celery
- 10 seedless green grapes
- 2 tablespoons pecan nuts
- 1 tablespoon mayonaise
- 2 tablespoons Greek or full-fat or low fat plain yoghurt
- ½ teaspoon medium curry powder
- salt and pepper, to season
- 4 large lettuce leaves (I used cos lettuce)
- In a saucepan, bring the orange juice and water to the boil. Add the chicken (liquid should just cover, add more water if needed), turn down the heat to simmer and poach the chicken breasts until cooked through and tender. Drain, cool and cut the chicken into small cubes.
- Slice the celery, cube the apple, roughly chop the pecans and halve the grapes.
- Combine the mayonnaise, yoghurt and curry powder. Season with salt and pepper.
- Fold together the chicken, the curry mayonnaise and the salad mixture, spoon into lettuce boats and enjoy.