Curried chicken and potato salad

Recipes / Salads

A modern take on Coronation salad with tender poached chicken and potatoes in a delicious curried mango dressing.

Recipe «Curried chicken and potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 chicken stock cubes, 1 garlic clove, crushed, 6-8 fresh parsley stalks, 3 chicken breast fillets, skinless, 2 tsp KEEN'S Curry Powder , 1/4 cup whole egg mayonnaise, 1/3 cup natural yoghurt, 2 tbsp mango chutney , 1 tsp tomato paste, 1 tbsp lemon juice, 1/2 head iceberg lettuce, roughly chopped, 6 chat potatoes, cooked and thickly sliced, McCormick Adjustable Grinder Sea Salt, McCormick Adjustable Grinder Black Peppercorns, Fresh parsley leaves.

Ingredients:

  • 2 chicken stock cubes 
  • 1 garlic clove, crushed 
  • 6-8 fresh parsley stalks 
  • 3 chicken breast fillets, skinless 
  • 2 tsp KEEN'S Curry Powder 
  • 1/4 cup whole egg mayonnaise 
  • 1/3 cup natural yoghurt 
  • 2 tbsp mango chutney 
  • 1 tsp tomato paste 
  • 1 tbsp lemon juice 
  • 1/2 head iceberg lettuce, roughly chopped 
  • 6 chat potatoes, cooked and thickly sliced 
  • McCormick Adjustable Grinder Sea Salt 
  • McCormick Adjustable Grinder Black Peppercorns 
  • Fresh parsley leaves 

Instructions

  1. Place 4 cups (1 litre) of water, both stock cubes, garlic and parsley stalks in a medium saucepan over medium-high heat. Bring to the boil, then add chicken and return to the boil.
  2. Reduce heat to low. Cover and simmer for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Transfer chicken breast to a plate and refrigerate until cold. Slice the chicken thickly.
  3. Whisk dressing ingredients together in a bowl to combine.
  4. To serve, place lettuce on serving platter, top with potato slices and a generous drizzle of the dressing. Add chicken slices and remaining dressing.
  5. Season well with McCormick Sea Salt and Black Pepper.
  6. Sprinkle over parsley leaves and serve.