Coronation chicken potato salad

Name: Coronation chicken potato salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 500 g baby new potatoes, halved; 400 g frozen petits pois; 25 g pack mint, plus extra leaves; large red onion, thinly sliced; 2 tbsp apple cider vinegar; Pinch of caster sugar; 220 g Coronation Chicken Deli Filler; ½ iceberg lettuce, cored and shredded; 450 g pack Classic Vine Tomatoes, roughly chopped; 500 g Greek style natural yogurt; 2 tbsp mango chutney; 2 tbsp crispy fried onions

They might be unexpected, but minty peas bring a fresh boost to Waitrose food editor Lucy Battersby's Coronation chicken potato salad – an homage to the seven-layer salads of buffets past. Discover more buffet recipes for a spread fit for royalty. Follow Lucy Battersby on Instagram.

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Serves10
CourseBuffet
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g baby new potatoes, halved
400g frozen petits pois
¼ x 25g pack mint, plus extra leaves
large red onion, thinly sliced
2 tbsp apple cider vinegar
Pinch of caster sugar
2 x 220g Coronation Chicken Deli Filler
½ iceberg lettuce, cored and shredded
450g pack Classic Vine Tomatoes, roughly chopped
500g Greek style natural yogurt
2 tbsp mango chutney
2 tbsp crispy fried onions

Put the potatoes in a large pan. Cover with cold water, bring to the boil, then simmer for 15-20 minutes, until tender; drain and set aside to cool to room temperature. Meanwhile, bring a separate pan of salted water to the boil and add the peas and mint sprigs. Simmer for 2-3 minutes, until tender, then drain through a sieve and rinse under cold water until cool. Discard the mint and set aside.
Meanwhile, put the onion in a small bowl with the vinegar, sugar and a pinch of salt; mix well, scrunch together and set aside, stirring occasionally.
Once the potatoes are cool, tip into a bowl and stir through the coronation chicken. Take a large clear bowl and arrange the shredded lettuce in the base, followed by the tomatoes with a pinch of salt, the potato salad, then the minty peas and lightly pickled red onion. Season the yogurt with a pinch of salt, then layer over the top. Dollop over the mango chutney and swirl through the yogurt. Scatter over the crispy fried onions and a few mint leaves, then serve.

Typical values per serving when made using specific products in recipe