This variation of coronation chicken has a little more veggies, and the addition of dried apricots, for a touch of sweet.
Ingredients:
For the roast chicken:
You can eitherdry roast about 6 or 7 chicken thighs with curry spices, like this.
Or boil a chicken as you would for a chicken soup. The advantage of this is that you then have a chicken broth for making something like a Ribbolitta soup.
Either way - pull the chicken off the bone and set to one side.
For the salad:
2 small carrots
2 sticks of celery
1/2 cup parsley
4 - 6 cups of salad greens
1/4 cup of chopped dry apricots
4 spring onions
1/4 cup of raisins
1/4 cup of chopped pecan nuts
For the dressing:
2 large tablespoons of mayonnaise
1 large tablespoon of mild curry powder
1/4 cup of olive oil
1/4 cup of apple cider vinegar
1 teaspoon of dijon mustard
1/4 cup of maple syrup or agave syrup
1/4 tsp of salt
1/4 tsp of ground fennel seeds
Steps:
Generously dust all of the chicken with the spices. Covering all sides
Put the chicken in an oven proof dish and roast for 45 mins
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While the chicken is roasting:
Finely chop the salad's carrots, celery, parsley, apricots, spring onions and pecans
For the dressing:
Mix the salad dressing ingredients in a small bowl - whisk well to combine.
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When the chicken is done, remove from the bone, chop into bite size pieces.
Mix the chicken and dressing
If you have the time - place in the fridge for an hour or so to allow flavors to combine
Add the chopped salad ingredients.
Serving:
Put a handful of salad greens on each plate, and then arrange the chicken salad mixture on top.