Name: Coronation chicken salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: fresh chillies 573; 1 onion small, chopped; 10 ml curry powder medium; 2 ml turmeric; 15 ml tomato paste; 1/2 lemon juice only; peaches tinned, syrup reserved; 45 ml chutney hot; 180 ml yoghurt Bulgarian; 125 ml mayonnaise; salt and freshly ground black pepper; 3 chicken breast fillets shredded; 1 can peaches tinned; 1/2 green pepper chopped; lettuce cos and iceberg, shredded; 4 bread sliced low GI

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Ingredients (16)

	fresh chillies — 573
1	onion — small, chopped
10 ml	curry powder — medium
2 ml	turmeric
15 ml	tomato paste
1/2	lemon — juice only
	peaches — tinned, syrup reserved
45 ml	chutney — hot
180 ml	yoghurt — Bulgarian
125 ml	mayonnaise
	salt and freshly ground black pepper
3	chicken breast fillets — shredded
1 can	peaches — tinned
1/2	green pepper — chopped
	lettuce — cos and iceberg, shredded
4	bread — sliced low GI

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Method:

Heat some oil in a pan and saute the
onions until soft, then add the spices, tomato paste and lemon juice and
continue frying over a gentle heat for +- 5 minutes, allowing the raw
spices to cook.
Deglaze the pan with the peach juice,
add the chutney and simmer for 2 minutes. Remove from the heat, transfer
into a bowl and allow to cool slightly.
Fold in the yoghurt and mayo, season to taste.
Add the shredded chicken, peaches and
green pepper, stir until well combined and refridgerate when needed or
eat as is. Arrange the cos in a serving bowl(or
individual ones), top with a generous spoonful of the mixture and place a
few fingers of bread around the salad.

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