Weather’s warming up … and not much beats a lovely chicken salad for a weekend lunch date. This is an easy variation of the ever popular Coronation Chicken.
You can, if you have the time, poach your chicken, but life is short, and it’s far easier to buy a rotisserie chicken from your local supermarket. Strip the meat off the bones and set aside (keep the carcass and skin to make stock for another day).
In a bowl, mix one cup good mayonnaise and one cup full fat Greek yoghurt. Mix in half a cup Mrs Balls Peach chutney. Finely chop 50g dried apricots, and add to the mixture. In a small pan, dry fry two tablespoons curry powder (hot or medium, depending on your preference) until fragrant, and add to the mayonnaise mixture. In the same pan, dry fry a handful of flaked almonds and a handful of dried coconut flakes until lightly browned.
Set aside. Chop chicken meat into bit size chunks, and add to the curried mayonnaise, mixing until well coated. Pile onto the centre of a serving bowl, scatter the almonds and coconut flakes over the top, as well as a light sprinkling of cayenne pepper. Surround with fresh coriander, and serve.
