The trick with any chicken salad is to dress the chicken before you add other ingredients. The dressing flavours soak into the chicken and carry the flavours as well as keeping it moist. This recipe uses poached chicken breasts. See Annabel's guide here.
For the salad
| 3 | Chicken breasts, poached, chicken shredded or cut into bite-sized chunks (Main) |
| 3 | Celery stalks, thinly angle sliced |
| 1 | Iceberg lettuce, or use 2 cos lettuces, shredded |
| 1 cup | Roasted cashew nuts |
| ¼ cup | Coriander leaves |
For the curry mayo
| ½ cup | Mayonnaise |
| ¼ cup | Mango chutney, or other sweet chutney |
| 2 tsp | Curry powder |
| 1 pinch | Salt and freshly ground black pepper, to taste |
| 1 squeeze | Orange juice, or lemon juice, to thin (optional) |
Directions
- To make the Curry Mayo, combine all ingredients in a large serving bowl.
- To make the salad, combine chicken with dressing in the bowl and toss to coat.
- Add all remaining ingredients, reserving a few nuts and herbs, and toss to combine. Serve garnished with reserved nuts and herbs.
More chicken salads from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips.Find out more atannabel-langbein.comor follow Annabel on Facebook or Instagram.
