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Coronation thigh salad

Our Coronation Chicken Thighs recipe is about to become a firm family favourite. Served on a crisp little gem base, with saucy and succulent chicken thighs, paired with fresh sourdough, radishes, red onions and a chive salad and finally a drizzle of mango yoghurt dressing.

10 Mins
Prep Time
35-40 Mins
Cook Time
2 People


  • 1 pack Moy Park Coronation Thighs
  • 100g sourdough bread
  • 4 radishes finely sliced
  • 1 pack baby gem lettuce cut in half
  • ¼ red onion finely sliced and soaked in 4 tbsp pickled beetroot juice
  • Chives finely chopped.
  • Dressing
  • 3 tbsp Low fat Natural yogurt
  • 1 tsp medium curry powder
  • 1 tsp Mango puree


  1. Pre heat oven 190°C/Fan 170°C/Gas 5
  2. Place thighs on a baking tray and cook in oven for 35-40 minutes. Once fully cooked set to one side
  3. Tear the sourdough bread into croutons sized pieces and add to the oven for approximately 7 minutes and until golden and crispy
  4. Preheat griddle pan on a medium heat and char the baby gem lettuce on one side, set to one side
  5. To make the dressing mix the yogurt, curry powder and mango puree in a bowl
  6. Place lettuce in serving bowl, add the cooked chicken thighs on top and drizzle with some dressing
  7. Add the croutons, red onions and radishes
  8. Drizzle with more dressing and chopped chives