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Dedications for Scribe Weekly Radio
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Coronation Chicken and Potato Salad Ingredients Dressing 100 mil of bio Yogurt 2 table spoons of Mayonnaise 1 table spoon of chopped Parsley 2 tablespoons of Mango Chutney 1 tablespoon of Apricot Jam 1 tea spoon of Curry paste Remainder 400g of Potatoes five spring onions salad leaves Pinch of Paprika Enough ready cooked Chicken breast to feed Four.
Method Boil the Potatoes in the usual way but remove whilst still slightly firm. Allow to cool and chop in to large slices. Mix all the dressing ingredients together in a bowl season with salt and pepper if desired. Place salad leave on plates . On one side of the plate place the Potatoes on the other the Chicken [ sliced] Cover with sauce and sprinkle with chopped spring Onions and Paprika.
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