About this recipe:Here is a modern, lighter version of the traditional Coronation chicken. The familiar curry flavours and vegetables are still present but they have a Southeast Asian flavour, with spicy Thai curry paste and juicy fresh mango pieces added. This is the perfect salad for a refreshing summer lunch, accompanied by toasted naan or pitta bread.
50g unsalted cashew nuts
4 tbsp low-fat natural yoghurt
2 tbsp reduced-fat mayonnaise
2 tsp mango chutney
½ tsp tomato purée
½ tsp red Thai curry paste
1 globe preserved stem ginger in syrup, about 15g, finely chopped
grated zest of 1 lime
3 skinless, cooked chicken breast fillets, about 400g in total, cubed
4 celery sticks, sliced
100g ready-to-eat dried apricots, thinly sliced
1 mango, peeled, stoned and sliced
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Method Prep:25min › Ready in:25min
Preheat a hot grill. Spread the cashew nuts on a baking sheet, then put them under the grill to toast for a few minutes until golden. Allow to cool, then roughly chop. Set aside.
In a large bowl, make the dressing by mixing together the yoghurt, mayonnaise, chutney, tomato purée, curry paste, ginger and lime zest.
Add the chicken, celery and apricots to the bowl and lightly toss together until coated with the dressing.
Spread the rocket leaves and mango slices on a serving dish. Spoon the chicken mixture on top, then serve scattered with the cashew nuts.
*To turn this salad into a wonderful sandwich filling, dice the chicken, celery, mango and apricots, then add the dressing and mix well. Pile onto multigrain bread with some rocket leaves. *At Easter, Thanksgiving or Christmas time, in fact whenever you have some leftover roast turkey, use in place of the chicken.
The dressing can be made up to 2 days ahead and stored in the fridge. The salad can be tossed together up to 4 hours ahead and kept chilled.