Monday, September 4, 2017

IHCC & CC#21: Coronation chicken with grapes and almonds

I marinated some chicken fillets with garam masala, salt and pepper, olive oil and roasted them in my counter top toaster oven, done in twenty mins.  Let cool and proceeded with the prepared mayo.  I did not make the mayo from scratch but added the flavours to store bought mayo with grated garlic, more garam masalah, cranberry jelly, more salt and pepper and lemon juice. Lastly stir in the plain yoghurt.
Diced the cold roasted chicken fillets, halved the purple grapes, added scoops of the prepared dressing, mixed well to coat.  Placed on top of prepared (washed and spin dried) salad leaves.  Top off with young celery leaves and toasted almond flakes.  Big yumms!

from pages 270-271 of River Cottage Fruit every day! 
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 
                                        

3 comments:

shirley @ everopensauce said...

I have to look inside the River Cottage Fruit Everyday. This chicken salad sounds awesome.

ostwestwind said...

I just ordered the book because of the salad😊

kitchen flavours said...

There are so many elements in the salad! Sounds yummy!