Coronation chicken salad

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Ingredients

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Coronation chicken

Garnish

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
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
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