Colonial Chicken Salad
4 servings
40 minutes
The salad is based on a famous British dish — coronation chicken. It is poultry marinated in a spicy sauce with Indian spices (curry, cardamom) and mango chutney. The version from Bistro Ceylon contains the same flavors and ingredients: mango, ginger, as well as red onion and raisins. Dressing — aioli, Worcestershire sauce and, of course, curry.
1
Grate garlic and ginger and mix. Rub this mixture on the chicken fillet and leave it in the refrigerator for 30 minutes.
- Ginger: 4 g
- Chicken breast fillet: 320 g
2
Fry the fillet in a pan.
- Chicken breast fillet: 320 g
3
Cool the fillet and slice it.
- Chicken breast fillet: 320 g
4
Chop celery, ginger, and red onion randomly.
- Celery stalk: 40 g
- Ginger: 4 g
- Red onion: 12 g
5
Place a mound of chicken salad on a plate: fillet, mango, celery, ginger, onion, and raisins. Garnish with slices of green apple and radish. Sprinkle with curry powder and crushed almonds on top.
- Chicken breast fillet: 320 g
- Canned mango: 32 g
- Celery stalk: 40 g
- Ginger: 4 g
- Red onion: 12 g
- Golden seedless raisins: 16 g
- Apple: 40 g
- Radish: 20 g
- Curry powder: 4 g
- Roasted almonds: 80 g