Coronation chicken & potato salad

This recipe is a twist on the classic Royal dish and British buffet favourite. It's a great way to use up leftover chicken after a roast dinner.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

40 minutes

SERVES

Serves 2

Ingredients

600g New/Baby potatoes
Whole cooked chicken
80g sultanas
450ml mayonnaise
3 tsp mild curry powder
Large handful of fresh coriander, chopped
100g spinach
Pinch of salt
Pinch of white pepper

Method

Half and boil the potatoes until just cooked. Drain and set aside to cool.

Remove all the meat from the cooked chicken and shred into bite-size pieces.

Place the potatoes, chicken and sultanas into a large bowl.

In a small bowl, mix the mayonnaise with the curry powder then stir it thoroughly through the potato and chicken.

Season and add most of the coriander.

Arrange the spinach leaves onto a large plate, top with the salad, and decorate with the remaining coriander.

Chill until required.

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