Coronation chicken salad

4 servings Prep: 10 mins, Cooking: 10 mins
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A deliciously creamy and fruity chicken salad with zing.

By Food24 October 21 2010
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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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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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