Chicken Salad
  • Description:

    This recipe draws inspiration from the traditional coronation chicken salad for maximum flavour, while giving it some modern convenience. Tangy and tasty, it combines all the right ingredients in just the right amounts and is absolutely divine served on some crusty bread. Sandwich it between two slices of ciabatta for a real gourmet sandwich that’s perfect for lunch or a light dinner. Serves 2 - 4

  • Ingredients:

    Salt and pepper to taste
    300 g chicken breast fillet, cut into strips
    30 - 45 ml (2 - 3 tbsp.) olive oil
    1 onion, finely chopped
    30 ml (2 tbsp.) butter

    30 ml (2 tbsp.) mild curry powder
    115 g Rhodes Tomato Paste
    2 bay leaves
    250 ml (1 cup) red wine

    80 ml (⅓ cup) Rhodes Smooth Apricot Jam
    250 ml (1 cup) chicken stock
    250 ml (1 cup) mayonnaise
    125 ml (½ cup) plain yoghurt

  • Method:

    1. Season the chicken and fry in the olive oil until lightly cooked. Set aside.
    2. Fry the onion in the butter until soft, add the curry powder, Rhodes Tomato Paste and bay leaves. Cook for 2 minutes. Add the wine and simmer until it reduces and the mixture is almost dry.
    3. Add the Rhodes Smooth Apricot Jam and the chicken stock and allow to reduce over low heat to a thick syrupy consistency. Set aside to cool.
    4. In a large mixing bowl, combine 190 ml (¾ cup) of the reduced mixture with the mayonnaise and yoghurt. Season to taste and stir in the cooked chicken.
    5. Refrigerate for 1 hour before serving.

    Recipe supplied by Rhodes