Curried chicken and potato salad

Curried chicken and potato salad


A modern take on Coronation salad with tender poached chicken and potatoes in a delicious curried mango dressing.

The ingredient of Curried chicken and potato salad

  1. 2 chicken stock cubes
  2. 1 garlic clove, crushed
  3. 6-8 fresh parsley stalks
  4. 3 (200g each) chicken breast fillets, skinless
  5. 2 teaspoons KEENS Curry Powder
  6. 1/4 cup whole egg mayonnaise
  7. 1/3 cup natural yoghurt
  8. 2 tablespoons mango chutney
  9. 1 teaspoon tomato paste
  10. 1 tablespoon lemon juice
  11. 1/2 head iceberg lettuce, roughly chopped
  12. 6 chat potatoes, cooked and thickly sliced
  13. McCormick Adjustable Grinder Sea Salt
  14. McCormick Adjustable Grinder Black Peppercorns
  15. Fresh parsley leaves

The instruction how to make Curried chicken and potato salad

  1. Place 4 cups (1 litre) of water, both stock cubes, garlic and parsley stalks in a medium saucepan over medium-high heat. Bring to the boil, then add chicken and return to the boil.
  2. Reduce heat to low. Cover and simmer for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Transfer chicken breast to a plate and refrigerate until cold. Slice the chicken thickly.
  3. Whisk dressing ingredients together in a bowl to combine.
  4. To serve, place lettuce on serving platter, top with potato slices and a generous drizzle of the dressing. Add chicken slices and remaining dressing.
  5. Season well with McCormick Sea Salt and Black Pepper.
  6. Sprinkle over parsley leaves and serve.

Nutritions of Curried chicken and potato salad


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