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Coronation Thigh Salad

Coronation Thigh Salad

Pack a flavour-filled punch with our Coronation Thigh Salad, deliciously finished with radishes, red onions, chives and a mango yoghurt dressing.

Prep Time 50 Mins
Serves 2
Skill Easy


  • 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.

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