This wonderful combination of creamy curried chicken with fruit and citrus is a fantastic light lunch or starter. We recommend a chilled Viogner to accompany the dish.

Serves 4. Prep time – 20 minutes. Cook time – 10 minutes

Ingredients

Spiced Chicken Salad

240g Poached Chicken Breast – Must be soft and diced to 4mm
100g Mayonnaise
2 tsp.  Curry powder or paste
Lemon Juice – to taste
Salt and pepper – to taste

Potato Salad

200g Potato – Peeled and diced to 4mm
60g Mayonnaise
20g Smooth Pesto
Salt and pepper – to taste

Avocado Salad

250g Ripe Avacado – Diced to 4mm
50g Roasted red peppers – Skin removed and diced to 4mm
Juice of 1 lime
Salt and cayenne pepper to taste

Mango Gel

200g tinned mango slices – drained
Juice of 1 Lime
Food thickener

Method

Spiced Chicken

1. Combine all the ingredients in a bowl and season to taste

Potato Salad

1. Cook the diced potato in boiling salted water for 10 minutes until soft and tender
2. Strain the potato and cool
3. Combine the cooked potato with the remaining ingredients then season to taste

Avocado Salad

1. Gently stir all the prepared ingredients together and season to taste

Mango Gel

1. Add the mango and lime juice to a blender and process until smooth
2. Strain the mango through a sieve to remove any particles
3. Use a food thickener to thicken the mango to a thick gel

IDDSI Testing Methods

Ensure you complete the IDDSI Testing methods, as set out in the IDDSI Audit Sheets before serving the dish.

Recipe Hack

To make smooth pesto add a 200g of pesto and 50ml olive oil to a food processor and blend until smooth. Pass the pesto through a sieve and store in jars until use. The smooth pesto will keep in the fridge for a couple of weeks.

Allergens – Eggs, (some brands of pesto may contain nuts and milk)