CORONATION CHICKEN AND POTATO SALAD
PREP TIME: 20 MINUTES
COOKING TIME: 5 MINS
SERVES: 4
INGREDIENTS
750g bag Spud Lite baby potatoes, quartered
2 cups shredded barbecued chicken breast
1 stick celery, diced
2 radishes, thinly sliced
1 spring onion, thinly sliced
1 Lebanese cucumber,
deseeded, halved and sliced
1/4 cup coriander
2 tablespoons flaked almonds, toasted
1 baby cos lettuce, leaves separated
DRESSING
1/4 cup Greek style yogurt
1/4 cup egg mayonnaise
1 teaspoons curry powder
2 tablespoons mango chutney
1 tablespoon lime juice
1/2 teaspoon lime zest
Salt flakes and freshly ground black pepper
METHOD
1. For the dressing, combine yogurt, mayonnaise, curry powder, chutney, juice, salt and pepper together in a medium mixing bowl, stirring to combine. Set aside until required.
2. Bring a medium saucepan of water to the boil. Add potatoes and cook for 5 minutes or until tender. Drain. Add half the dressing to the hot potatoes, tossing until well coated. Leave to cool completely.
3. In a large bowl combine potatoes, shredded chicken, celery, radishes, spring onions, . the coriander and remaining dressing, tossing to combine. Serve salad topped with remaining coriander, toasted almonds and cos lettuce leaves.
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