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Coronation chicken salad

Coronation chicken salad

Coronation chicken salad

PT1H

PT2H

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1
In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3 minutes
  • 25g of shallots, finely chopped
  • 10g of butter
  • 5g of tomato paste
  • 1 bay leaf
  • 1/2 tbsp of curry powder
2
Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool
  • 80ml of white wine
  • 50ml of chicken stock
  • 15g of apricot jam
3
Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours
  • 1/2 red chilli, finely chopped
  • 70g of mayonnaise
  • 20ml of cream
  • 20g of crème fraîche
  • 10ml of lemon juice
  • 5g of coriander
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 600g of roast chicken, shredded dark meat, sliced breast
4
To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish
  • 4 spring onions
  • 4 baby gem lettuces
  • 20g of sliced almonds
  • 2 2/3 handfuls of mixed salad leaves

Ingredients

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Coronation chicken

Garnish

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