Chicken Comforting

Coronation chicken and potato salad

Name: Coronation chicken and potato salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 barbecued chicken; 6 chat potatoes, cooked, cut into bite-size pieces; 1 Lebanese cucumber, peeled, cut into bite-size pieces; 1 tablespoon chopped chives, plus extra whole to garnish; 1 butter or green oak leaf lettuce, leaves separated (or 200g shredded iceberg lettuce); 1 teaspoon nigella or cumin seeds (see Notes); 2 tablespoons whole-egg mayonnaise; 1/3 cup (95g) natural low-fat yoghurt; 2 tablespoons mango chutney; 1 tablespoon mild curry powder; 1 teaspoon tomato paste; Dash of Tabasco; 1 tablespoon lemon juice, plus wedges to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

The Coronation chicken & potato salad is a perfect lunch dish, an easy midweek supper, a good picnic companion and a brilliant sandwich the next day. Be prepared to make it again and again; it converts everyone instantly because it’s sweet but spicy, and rich but light.

1 barbecued chicken
6 chat potatoes, cooked, cut into bite-size pieces
1 Lebanese cucumber, peeled, cut into bite-size pieces
1 tablespoon chopped chives, plus extra whole to garnish
1 butter or green oak leaf lettuce, leaves separated (or 200g shredded iceberg lettuce)
1 teaspoon nigella or cumin seeds (see Notes)

Dressing

2 tablespoons whole-egg mayonnaise
1/3 cup (95g) natural low-fat yoghurt
2 tablespoons mango chutney
1 tablespoon mild curry powder
1 teaspoon tomato paste
Dash of Tabasco
1 tablespoon lemon juice, plus wedges to serve

Method

1.

For the dressing, whisk all the ingredients in a bowl until smooth, then season with sea salt and freshly ground pepper to taste. Add 1-2 tablespoons of water, a spoonful at a time, whisking until light and creamy. Set aside.
2.

Take the chicken meat off the bones and cut into bite-size chunks. Toss the chicken, potato, cucumber and chives in the dressing.
3.

Divide the lettuce and salad among serving bowls. Sprinkle with nigella seeds, garnish with extra chives and serve with lemon wedges.