Description
A classic Coronation Chicken Salad with tender chicken, creamy curry dressing, dried apricots, and fresh herbs.
Ingredients
Scale
- 700 g cooked chicken, chopped
- 2 tablespoons spring onions, sliced
- 10 dried apricots, chopped
- 2 tablespoons sliced almonds, toasted
- 3 tablespoons fresh coriander, chopped
- 50 g rocket or arugula
- 1 tablespoon black sesame seeds
- Salt, to taste
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon mango chutney
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
Instructions
- Mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika, and lemon juice until smooth.
- Toast sliced almonds in a dry pan until lightly golden, then cool.
- Chop cooked chicken into bite-sized pieces.
- Combine chicken, spring onions, dried apricots, almonds, coriander, and rocket in a bowl.
- Add dressing and salt, mix gently, and finish with sesame seeds.
Notes
- Use mild curry powder for balanced flavor.
- Add rocket just before serving if making ahead.
- Store leftovers refrigerated for up to three days.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg