Australian Coronation Chicken Cooked chicken salad
(These quantities are for half the original recipe - just right as supper for two plus lunch leftover.)
1/2 cup light mayonnaise
3 T. mango chutney
1/2 teaspoon curry powder
1 T. lemon juice
2 C. cooked chicken, meat chopped coarsely
1/4 cup fresh parsley leaves, shredded or 4 tsp.dried
Optional - 1/4 cup cilantro, shredded (I omit)
salt and pepper
4 Cups shredded (chopped with knife) salad greens – arugala, spinach, lettuce or a mixture
1 1/2 cups cooked rice (from approx 1/2 cup raw rice)
– I use leftover white, or brown mixed wild and Jasmine
1/4 cup sliced almonds, toasted or untoasted
1/4 - 1/2 cup chopped dried apricots (5 or 6)
Steps
Combine mayonnaise, chutney, curry powder, lemon juice in a large bowl; stir well.
Add chicken and shredded herbs. Season to taste.
Toss to combine lettuce/spinach greens and cooked rice in a large bowl. Spread onto a serving platter.
Top with chicken mixture and garnish with almonds.
