Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
Ingredients
- 2 small to medium cooked chickens, stripped off the bone
- 75g (3oz) pine nuts, toasted
- 50g (2oz) sultanas
- 100g (4oz) dried apricots, chopped
- 1 bunch spring onions, finely chopped
- 4tbsp chopped fresh coriander
- 1 bag baby salad leaves
For the dressing
- 1½tbsp Madras curry paste
- 100ml (4fl oz) mayonnaise
- 200ml (7fl oz) natural or Greek yogurt (not low-fat)
- 3tbsp mango chutney
- squeeze fresh lemon juice
Method
Mix together all the ingredients for the dressing and add freshly ground black pepper. In a large bowl, mix together the chicken, pine nuts (reserving a few), sultanas, apricots and half the spring onions and coriander. Stir in the dressing. Put the salad leaves on a platter, spoon over the chicken mix, then scatter over remaining pine nuts, spring onions and coriander.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.