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Poshed-up Coronation Chicken Salad

Poshed-up Coronation Chicken Salad

Serves 4

  • 400g leftover roasted chicken, skinless, shredded

  • 100ml Greek yoghurt or crème fraiche

  • 1 tbsp mango chutney

  • 2 tsp medium curry powder

  • 1 lime, for squeezing

  • 1 mango, stoned and sliced

  • 2 spring onion, trimmed and thinly sliced

  • Small bag of Watercress

  • Small bag of Baby spinach leaves

  • 3-4 radish, finely sliced

  • Sea salt & freshly ground black pepper

  • Extra virgin olive oil, for drizzling

To serve:

  • 2 tbsp flaked almonds, toasted

  • 1 red chilli, deseeded and cut into rings

  • 1 tbsp chopped fresh coriander

In a small bowl mix together the yoghurt, chutney and curry powder, seasoning and add lime juice to taste. Set aside.

In a large bowl toss together the mango, spring onion and chicken. Add three quarters of the dressing and gently toss to coat.

In a bowl, add the salad leaves and radish slices and drizzle with a little olive oil and a squeeze of lime juice. Season with a little salt, toss to coat and divide between two serving plates. Serve the chicken salad on top.

Add a little water or olive oil to the remaining dressing to loosen if needed, mix well and then drizzle over the salad. Scatter with the toasted almonds, chilli rings and coriander to serve.

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