Festive coronation chicken salad

Festive coronation chicken salad

Use the meat from a rotisserie chicken to make this classic chicken salad, which is flavoured with mild curry powder and mango chutney. 

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 240g basmati rice
  • 1 Waitrose British Whole Roast 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
  • 125g toasted, flaked almonds
  • 2 little gem lettuces, leaves separated

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,112kJ/ 741kcals

Fat

29.1g

Saturated Fat

4.9g

Carbohydrates

76.9g

Sugars

27.6g

Fibre

4.1g

Protein

42.8g

Salt

1.2g

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