Coronation Chicken Salad, Dried Apricot and Pickled Cucumber
08th, Sep 2022
Our Coronation Chicken Salad, Dried Apricot & Pickled Cucumber is low in fat, provides adequate protein and you'll get a fibre kick from the apricots.
Ingredients
2 chicken fillets cooked and sliced2 heads baby gem (washed and dried)
50g dried apricots (thinly sliced)
20g toasted almonds
FOR THE DRESSING
100ml mayonnaise
50ml mango chutney
5g curry powder (mild)
1 lime (zest and juice)
50ml water (enough to make a runny dressing)
Salt and pepper to taste
FOR THE PICKLED CUCUMBER
half a cucumber
100ml white wine vinegar
100ml water
50g caster sugar
5g mustard seeds
1 star anise
5g salt
Method
FIRST OF ALL, PREPARE THE PICKLED CUCUMBER• Thinly slice the cucumber diagonally, place in a bowl and set aside.
• Add all the rest of the ingredients into a small saucepan and bring to the boil, once the sugar has dissolved take it off the heat and let it cool.
• Pour it over the cucumber, cover and let it pickle for an hour or preferably overnight. The cucumber will happily sit in the pickle for a couple of weeks so this can be done well in advance.
NOW FOR THE DRESSING
• Put all the dressing ingredients in a bowl and whisk until well combined. If it is too thick add a little more water. • Once you have all your prep done it is time to put it all together. Dress the leaves and chicken in a large bowl, leave a little dressing to finish the salad.
• Arrange the leaves and chicken in 4 bowls and top with the cucumber and apricots. • Sprinkle the reserved dressing over the salad.
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