Curried Chicken & Potato Salad
4
peopleServes
30
minutesPreparation Time
25 mins (including cooling time)
Cooking Time
Ingredients
- Poached Chicken
- 2 chicken stock cubes
- 1 garlic clove, crushed
- 6-8 tbsp fresh parsley stalks
- 600 g skinless chicken breast fillets
- Dressing
- 2 tsp KEEN'S Traditional Curry Powder
- ¼ cup (60mL) whole egg mayonnaise
- 1/3 cup (80mL) natural yoghurt
- 2 tbsp mango chutney
- 1 tsp (5g) tomato paste
- 1 tbsp (20 mL) lemon juice
- Salad
- ½ iceberg lettuce, roughly chopped
- 6 chat potatoes, cooked and thickly sliced
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- fresh parsley leaves
Directions
- Place 4 cups (1litre) water, stock cubes, garlic and parsley stalks in a medium saucepan over medium-high heat. Bring to the boil, add chicken and return to the boil.
- Reduce heat to low. Cover and simmer for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Transfer chicken breast to a plate and refrigerate until cold. Slice the chicken thickly.
- Whisk dressing ingredients together in a bowl to combine.
- To serve, place lettuce on serving plater, top with potato slices and a generous drizzle of the dressing. Add chicken slices and remaining dressing. Season well with McCormick Sea Salt and Black Pepper. Sprinkle over parsley leaves and serve.
Recipe Tip
#MyMcCormickCreation
