Ingredients

The following ingredients have 4 Servings
  • 1.5lbs/3 cups cooked chicken (skins and bones removed and chopped)
  • 2 tbsp spring/green onions (sliced)
  • 10 dried apricots (chopped)
  • 2 tbsp sliced almonds (toasted)
  • 3 tbsp fresh coriander/cilantro (chopped)
  • 50g/2 cups rocket/arugula
  • 1 tbsp black sesame seeds (or nigella seeds)
  • salt (to taste)
  • 80ml/1/3 cup plain yogurt
  • 60ml/1/4 cup mayonnaise
  • 1 tsp curry powder (fresh and good quality)
  • 1 tbsp mango chutney
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice

Instruction

  • In a mason jar mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika and lemon juice. Stir with a fork to combine and set aside. 
  • Toast sliced almonds in a dry frying pan over low heat until they just about to start to colour. Immediately take off the heat and cool. 
  • Take the chicken flesh off the bones and remove skin, chop into bite sized chunks. 
  • In a large bowl combine chopped chicken, sliced spring onions, dried apricots, toasted sliced almonds, coriander/cilantro and rocket/arugula. 
  • Add the salad dressing and salt to taste, mix gently and sprinkle with black sesame seeds.