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Festive coronation chicken salad
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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.
Typical values per serving:
This recipe was first published in December 2014.