234 Recipe
Classic Coronation Chicken Salad A quick, easy and healthy meal
The original recipe was created by Constance Spry for Queen Elizabeth’s Coronation in 1953. It was a very quick and easy way of turning a cooked chicken into an interesting salad but sadly was often adulterated and had many odd ingredients added. Here is a light and simple version more like the original. Ingredients - Serves 4 Prep time: 30-40mins • 1 poached or slow roasted 1.5kg chicken • 1tbsp mild curry paste or powder • 4tbsp good mayonnaise • 1tsp lemon juice • 6 very ripe apricots, or apricots canned in fruit juice • 1/2 pint whipping cream • Salt and black pepper • Fresh salad leaves – rocket, watercress and spinach Method 1. Remove the flesh from the cold chicken in large pieces and place in a large mixing bowl.
Hair loss and Scalp Issues Are you suffering from either? Be it excess shedding of the hair or, Dry, Scaly, Itchy scalp issues I am a Certified Trichologist specialising in hair loss and scalp diseases
Contact Rita for more information on 07881 863271 Member Association of Registered Trichologists
www.hairs2uworthing.co.uk
SussexTrichosolutions
2. Blend together the curry paste, mayonnaise and lemon juice. Sieve three of the apricots and blend the fruit puree into the mayonnaise, then fold in the whipped cream and season to taste. 3. Coat the chicken lightly in the sauce and arrange in a serving dish with the rest of the apricots sliced and some of the fresh leaves. Sprinkle with a little curry powder and chill. Cookery Courses for all Why not give a Voucher for the perfect gift? Contact Alex 01243 532240 www.cookwithalex.co.uk
