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


  • 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.
  • Grill the almonds until golden brown and place to one side.
  • Mix the mayonnaise and the yoghurt together first and then add the curry paste and the mango chutney.
  • Add the raisins, half of the scallions chopped, the apricots sliced and half the almonds.
  • 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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