Festive coronation chicken salad


240g basmati rice
1 Waitrose Rotisserie Chicken
150g low fat mayonnaise
150g low fat Greek yogurt
4 tbsp mango chutney
1 tbsp mild curry powder
125g dried soft apricots, chopped into small pieces
50g toasted, flaked almonds
2 little gem lettuces, leaves separated


1. Bring a large pan of water to the boil and stir in the rice. Return to a medium boil for 15 minutes, then cool under running water and drain well.

2. Meanwhile, remove and discard the chicken skin and take the meat off the bones, breaking into bitesize pieces. Set aside. Combine the mayonnaise, Greek yogurt, mango chutney and curry powder in a large bowl. Add half the apricots and almonds, and stir well to combine.

3. Stir through the pieces of chicken with the dressing and place on a serving dish. Sprinkle with the remaining almonds and apricots. Serve with the rice and lettuce leaves. 

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 3112kJ
Fat 29.1g
Saturated Fat 4.9g
Carbohydrate 76.9g
Sugars 27.6g
Protein 42.8g
Salt 1.2g
Fibre 4.1g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Fri Dec 05 15:00:00 GMT 2014.