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Curried chicken and potato salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Tender poached chicken and potatoes in a modern curried mango dressing.
Ingredients:
  • 2 chicken stock cubes
  • 6-8 fresh parsley stalks
  • 3 (200g each) chicken breast fillets, skinless
  • 5.00 gm Curry Powder
  • 61.88 gm whole egg mayonnaise
  • 82.50 ml natural yoghurt
  • 40.00 gm mango chutney
  • 5.60 gm tomato paste
  • 21.00 gm lemon juice
  • 1/2 head iceberg lettuce, roughly chopped
  • 6 chat potatoes, cooked and thickly sliced
  • McCormick Adjustable Grinder Sea Salt
  • McCormick Adjustable Grinder Black Peppercorns
  • Fresh parsley leaves
Instructions:
  • In a medium saucepan over medium-high heat, combine 4 cups (1 litre) of water, both stock cubes, garlic, and parsley stalks. Bring to a boil, then add the chicken and bring back to a boil.
  • Lower the heat, cover, and let it simmer for 15 minutes or until the chicken is perfectly cooked. Remove from heat, let the chicken rest in the liquid for 5 minutes, then transfer to a plate and chill until cold before slicing thickly.
  • Combine dressing ingredients and whisk until well blended.
  • Arrange crisp, fresh lettuce on a beautiful platter, layer it with tender potato slices, and generously pour the dressing over them. Top with savory chicken slices and finish with a final drizzle of the remaining dressing. Serve and enjoy!
  • Generously sprinkle with McCormick Sea Salt and freshly cracked Black Pepper.
  • Garnish with fresh parsley leaves before serving.

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