RECIPE | Create a chicken, mango coronation salad fit for a queen
Before the sun sets on long summer days enjoy this lightly curried chicken salad with fresh mango for a feast of flavours and textures.
It may be a British original — the recipe was created in 1953 for Queen Elizabeth II’s coronation — but it could an SA idea — combining our favourite flavours with succulent chicken in an easy throw-together lightly curried sweet and sour sauce.
This is a quicker version made using mayo and a local heritage ingredient, Mrs Ball’s chutney.
Add a handful of dried apricots, fresh slices of yummy seasonal mango, some toasted almonds and a sprinkling of fresh coriander and you have a quick winner dinner.
CHICKEN AND MANGO CORONATION SALAD
Preparation time: 30 minutes
15ml (1 tbsp) avocado or olive oil plus extra
15ml (1 tbsp) fresh ginger, grated
15ml (1 tbsp) mild or hot curry powder
60ml (4 tbsp) Mrs Ball’s chutney
125ml (½ cup) dried apricots, sliced
250ml (1 cup) quality mayonnaise
15ml (1 tbsp) Worcestershire sauce
4 chicken breasts, thinly sliced
Salt and freshly ground black pepper, to taste
1 mango, peeled and thinly sliced
1 packet salad leaves
½ cucumber, cut into ribbons
50g flaked almonds, toasted
1 fresh lime or lemon, halved or quartered
A handful of fresh coriander, chopped
- In a small frying pan, heat the oil and sauté the ginger and curry powder, stirring until fragrant, for about a minute. Spoon into a mixing bowl and add the chutney, apricots, mayonnaise and Worcestershire sauce.
- Brush the chicken with a little extra oil and season well. Lightly fry until golden and cooked.
- Add the chicken to the chutney mixture and mix well to combine.
- Serve the chicken with the mango, salad leaves, cucumber, almonds, lime and sprinkle with the coriander.
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