| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 6-8 |
| Cuisine | British |
| Diet | Other |
| Preparation | Easy |
| Calories | 254 |
| Fat | 9g |
| Saturates | 1g |
| Protein | 15g |
| Carbs | 31g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring 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.
