Denise says:
This is a delicious main course summer salad that is ideal when you do not want to spend too much time in a hot kitchen. You can make it with left over cooked chicken and all those unfinished jars of sauces, pickles, chutneys, mustards and mayonnaises that seem to clutter the fridge. I like to add newly purchased coriander and ripe mango to give it a wonderful fresh appearance!
This is a great supper dish for Sunday night or a midweek dinner. Nothing else is need as an accompaniment. Should there be any left over, this recipe makes a delicious filling for a sandwich or jacket potato!
Can be made in advance
Preparation Time: 15 minutes
Cooking Time: Optional 30 minutes!
Serves: 6 people
Ingredients:
1.6 kg /3 ½ lb cooked chicken (or use 6 chicken breasts – see no. 1)5 tablespoons mayonnaise
1 tablespoons mild or medium strength curry powder
3 tablespoons mango chutney
2 medium sized mangoes – skinned and chopped in cubes
10 spring onions – roughly chopped
1-2 tablespoons olive oil
Salt and freshly ground black pepper
200g baby spinach leaves – ready washed
Garnish
Large bunch of fresh coriander - roughly chopped
Method
1) If you are using ready cooked chicken – shred this into strips. Alternatively pre-heat the oven to 200ºC/400ºF/ Gas mark 6. Place the chicken breasts in an ovenware dish. Pour over some white wine and season with salt and freshly ground black pepper. Cook for 25 minutes and shred into strips. Discard the excess wine!2) Heat a small frying pan with the olive oil. Sauté the spring onions with the curry powder for 2-3 minutes. This is just enough time for the onions to soften the spice to become alive!
3) Remove and place in a bowl. Mix this together with the mayonnaise, mango chutney, and mango. Season well.
4) Add this to the strips of chicken.
To serve the stylish way: Place the baby spinach leaves on the base of a large serving dish. Stir in the roughly chopped coriander in to the chicken and place on top of the spinach. Complete with a dusting of some freshly ground black pepper.