Chicken Salad with Curried Mayonnaise

This is the perfect summer salad, dig in!


  • 1 breast of chicken for two people or leftover roast chicken
  • 50 g flaked almonds
  • 60 ml natural yoghurt
  • 160 ml home-made mayonnaise or shop-bought
  • 1 large tablespoon of curry paste
  • 1 tblsp mango chutney
  • 75 g jumbo raisins
  • 75 g dried apricots
  • 1 bunch of scallions
  • bag of mixed leaves
  • fresh coriander
  • salt, black pepper
  • bay leaves
  • cloves
  • 2 garlic cloves
  • 1 cinnamon stick


  1. Poach the breasts of chicken first in a gently simmering water flavoured with bay leaves, cloves, crushed garlic and cinnamon bark. If using left-over chicken, remove all# the flesh and chop roughly.
  2. Grill the almonds until golden brown and place to one side.
  3. Mix the mayonnaise and the yoghurt together first and then add the curry paste and the mango chutney.
  4. Add the raisins, half of the scallions chopped, the apricots sliced and half the almonds.
  5. Slice the chicken into medallions and add to this sauce. Cover and place in the fridge to chill until needed.Serve on top of mixed leaves; sprinkle the remaining scallions and almonds on top and finally chopped coriander.


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