Saturday, July 20, 2013

Coronation Chicken Salad - Revised!

I revised this recipe and it turned out quite good!

The former chef for the royal family shares a dish originally created for the coronation of Queen Elizabeth II

Serves 4

2 tbsp. honey

1 tbsp. curry powder

2 tbsp. white wine - 3 Tbsp instead of 2, I used a Pinot Grigio

3 tbsp. mango chutney - Omitted

10 tbsp. mayonnaise

5 tbsp. heavy cream, whipped, or Greek yogurt - I used low fat greek yogurt

4 cold, cooked chicken breasts (about 2 lbs.), chopped - I used a rotisserie chicken

1 tbsp. finely diced dried mango - Omitted

1/3 cup raw cashews, lightly toasted

1 ripe peach, peeled and thinly sliced - I used 2 medium peaches

1. In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking 2 more minutes.

Scrape into a bowl. When cool, stir in mayonnaise and cream.

2. Put chicken in a serving bowl. Add dressing and stir gently to combine. Top with mango, cashews and peach. Serve with mixed grains.

*I also added red grapes sliced in half.

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