المكونات
- Jersey Royal potatoes 500g
- Spinneysfood Full-Fat Greek Yoghurt 150g
- Mayonnaise 2 tbsp
- Mango chutney 1 tbsp
- Spinneysfood Mild Curry Powder 1 tbsp
- Spinneysfood Ground Turmeric 1 tsp
- Lemon ½
- Spinneys Fine Sea Salt ½ tsp
- Brussels sprouts or green cabbage 100g
- Spinneysfood Dried Apricots 50g
- Spinneysfood Flaked Almonds 30g
- Spinneysfood Shredded Roast Chicken 200g
- Spinneysfood Raisins or sultanas 2 tbsp
- Spinneysfood Fresh Chives A handful
- Spinneysfood Microgreens A handful
Nutrition (Per serving)
- سعرات حرارية 254
- دهون 9g
- المشبعة 1g
- بروتين 15g
- الكربوهيدرات 31g
- السكريات 8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Coronation chicken and Jersey royal potato salad
British 30 Mins Prep · 20 Mins Cook
- Bring a pot of salted water to a boil. Add the Jersey Royal potatoes and cook until fork-tender, approx. 15-20 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the yoghurt, mayonnaise, mango chutney, curry powder and turmeric. Juice the lemon and add to the dressing, along with the salt.
- To make the coronation chicken, finely shred the Brussels sprouts and finely chop the dried apricots. Toast the flaked almonds in a dry pan over a medium heat until golden. Add the shredded chicken, cooked potatoes, shredded Brussels sprouts, apricots and raisins to the bowl with the dressing. Toss it to coat everything evenly. Transfer to a serving platter.
- Finely chop the chives. Scatter over the toasted almonds, chives and microgreens.
- Serve the salad immediately or chill until ready to serve.