Coronation Chicken Salad Recipe

Ingredients:

• Sunflower Oil – 1 tblsp
• Cashew Nuts – 1 tblsp
• Whole Blanched Almonds – 1 tblsp
• Onion – 1, chopped
• Mild Curry Paste – 1 tblsp
• Mayonnaise – 4 tblsp
• Plain Yogurt – 4 tblsp
• Mango Chutney – 1 tblsp
• Boneless Cooked Chicken – 450 gms, torn into large strips
• Watercress, Spinach and Rocket Salad – 140 gms
• Mango – 1, small, peeled, stoned and sliced
• Salt and Pepper as required
• Fresh Coriander Leaves – to garnish

Method:

1. Heat the oil in a frying pan.
2. Add the cashew nuts and almonds and fry for 2-3 minutes until golden.
3. Remove with a slotted spoon and drain.
4. Add the onion to the pan and fry gently for 6-7 minutes until soft and golden.
5. Stir in the curry paste and cook for a further minute.
6. Transfer to a bowl and cool.
7. Stir the mayonnaise, yogurt and mango chutney into the onion and mix well.
8. Add the chicken strips to the dressing.
9. Toss well to coat.
10. Season with salt and pepper.
11. Place the salad leaves in a shallow serving bowl.
12. Add the curried chicken and mango slices to the bowl and toss gently into the salad leaves.
13. Scatter over the fried nuts.
14. Serve garnished with the coriander leaves.