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.
This recipe was created by Branston NPD team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
40 minutes
SERVES
Serves 2
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
Half and boil the potatoes until just cooked. Drain and set aside to cool.
2
Remove all the meat from the cooked chicken and shred into bite-size pieces.
3
Place the potatoes, chicken and sultanas into a large bowl.
4
In a small bowl, mix the mayonnaise with the curry powder then stir it thoroughly through the potato and chicken.
5
Season and add most of the coriander.
6
Arrange the spinach leaves onto a large plate, top with the salad, and decorate with the remaining coriander.
7
Chill until required.
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