Today has been a hot day in our little corner of Kent. The sun has struggled a bit, but did make a breakthrough just in time for dinner.
I had a bit of a blow out on lovely fresh produce from Waitrose yesterday and was keen to make something fresh and healthy, but also filling. After spending waaaaaaaaaay too much time reading blogs yesterday I found a lovely recipe for Chicken Curry Salad on the Amazing Paleo Blog.
I have toyed with the Paleo diet, but there are parts of it that I find too restrictive, so I tend to play about with the recipes until I make something that (hopefully) is delicious.
With this Chicken Curry Salad as inspiration, I decided to create my own super-quick Coronation Chicken Salad. If I do say so myself , it was bloody lush - and made loads - serving 5 for dinner with leftovers for lunch tomorrow :)
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Coronation Chicken Salad
- 1 x cooked chicken, cold
- 2 x handfuls red grapes
- 1/2 pack fresh mango chunks
- 2 x tsp mild curry powder
- 50g (ish) slivered almonds
- Lots lovely green salad
- Remove all the chicken meat off the bone. It is much easier to do this with your hands than fiddling about with a knife, but this may not be everyone's thang. I discarded all the skin and gave this to the dog.
- Add the grapes, mango and almonds to the chicken.
- Add the mayonnaise and sprinkle on the curry powder.
- Mix everything together so that all the chicken is coated. Use a spoon for this bit if you must.
- Nicely present some salad in a ring and then dollop the chicken mixture into the middle so it looks all fancy.
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