Coronation Chicken Salad
4 lightly poached chicken breast fillets, cooled
125 ml mayonnaise
125 ml cream
30 ml chutney
15 ml mild curry powder
2 spring onions with green tops, sliced thinly
30 ml fresh coriander or parsley, chopped
salt and coarsely ground black pepper
4 handfuls of watercress (or any lettuce that you fancy)
250 ml ripe mango, peeled, stoned and sliced (reserve a few slices for garnish) (optional)
65 ml Safari Cashew Nuts, toasted and finely chopped
65 ml Safari Dried Apricots, finely chopped
Break the chicken into bite-sized pieces and set aside.
In a large glass bowl, whisk together the mayonnaise, cream, chutney and curry powder. Stir in the spring onions, coriander or parsley and add the chicken. Mix lightly and if necessary, season to taste. The mixture should be quite saucy, but as chicken breast can differ in size and moisture, you may have a tad too little dressing. So if you like, add more mayonnaise or cream or both, whichever you fancy.
Now line a salad platter (or individual plates) with the watercress or lettuce. Pile the chicken with the dressing on top and then, if you're using mango pieces, tuck them in all over the salad.
Combine the cashew nuts and apricots and sprinkle over the salad for a crowning glory.
Serve at once with crusty white bread and butter.
Serves 6 as a light meal and 4 as a main course.