New potato and Coronation chicken salad

Season
Spring/Summer
Skill level
Simple
Preparation Time
15 minutes
Cooking Time
40 minutes
Serves
Serves 6 as a side dish
Categories
Side dish
Salad
Healthy

This recipe is a twist on the classic Royal dish and British buffet favourite. It's a great way to use up leftover chicken after a roast dinner.

Ingredients

  • 600g New/Baby potatoes 
  • Whole cooked chicken
  • 80g sultanas
  • 450ml mayonnaise
  • 3 tsp mild curry powder
  • Large handful of fresh coriander, chopped
  • 100g spinach
  • Pinch of salt
  • Pinch of white pepper

Method

  1. 1Half and boil the potatoes until just cooked. Drain and set aside to cool.
  2. 2Remove all the meat from the cooked chicken and shred into bite-size pieces.
  3. 3Place the potatoes, chicken and sultanas into a large bowl.
  4. 4In a small bowl, mix the mayonnaise with the curry powder then stir it thoroughly through the potato and chicken.
  5. 5Season and add most of the coriander.
  6. 6Arrange the spinach leaves onto a large plate, top with the salad, and decorate with the remaining coriander.
  7. 7Chill until required.