Coronation Chicken (serves 4)

INGREDIENTS

Lake Deborah Salt
1 large firm mango
50g sultanas
500g cooked chicken breast, skinned, cut into strips
150ml Mayonnaise
50g cashew nuts, toasted
1 teaspoon lemon juice
1 teaspoon mild curry powder or paste
1 tablespoon mango chutney
Ground black pepper

METHOD

  • Remove the skin from the mango.
  • Cut the flesh off either side of the stone and slice into strips.
  • Put chicken strips and half the mango into a large bowl.
  • Mix the mayonnaise with the Lake Deborah salt, curry powder or paste, chutney, lemon juice, and black pepper.
  • Pour over the chicken mixture and toss gently to coat well.
  • Add half the nuts and mix again.
  • Transfer to a serving dish and garnish with the remaining mango strips and cashew nuts.
  • Serve with a rice salad or arrange on a bed of crisp green salad leaves.

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