Coronation Chicken

Tue, 28 September 2021

Chef: Edward Hayden

This is a delicious recipe to use up some chicken after a traditional Sunday roast. The salad elements of the recipe can be varied as well to suit ingredients that you already have in the fridge to help eliminate food waste.

 

Ingredients:

Dressing:
5 tablespoons Hellmann’s mayonnaise
2 level teaspoons mild curry powder
½ tsp ground cumin
Juice of ½ lime
1-2 tablespoons mango chutney

Salad:
Fresh lettuce leaves
Cherry tomatoes
Courgette ribbons
Scallions
600g shredded cooked chicken

Garnish:
Sultanas
2oz/50g toasted Flaked Almonds
Melba Toast (made with leftover sliced pan)

Method:

Mix together the ingredients for the dressing. Add a little milk to slacken the mixture if desired/required.

Mix the dressing and the cooked chicken together.
Neatly arrange some salad leaves, courgette ribbons, cherry tomatoes and chopped scallions onto a large serving platter.

Pile the dressed chicken on top and then garnish with some sultanas, toasted flaked almonds and some melba toast. Add some torn coriander leaves and lime wedges if desired.