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Curried Chicken Salad

This quantity of curry paste will give a mild flavoured dressing for this salad. Increase the quantity a little at a time, tasting as you add the curry paste, if you prefer a hotter flavour.

ingredients

serves 4
500 g (1 lb) boneless cooked chicken, skinned and cut into 10 cm/4 inch strips
150 ml (1/4 pint) thick bottled mayonnaise
150 g (5 oz) natural yoghurt
1 teaspoon curry paste
juice of 1/2 - 1 lemon
2 dessert apples
4 celery stalks, chopped
4 spring onions or 1 small onion, finely chopped
100 g (4 oz) green grapes, halved and deseeded
75 g (3 oz) shelled walnuts, coarsely chopped
salt and freshly ground black pepper
1 small lettuce, shredded

method

1. In a bowl, mix together the mayonnaise and yoghurt. Mix the curry paste with the juice of half a lemon and fold into the mayonnaise mixture.

2. Core and slice but do not peel the apples and mix them into the mayonnaise mixture with the celery, onions, grapes and walnuts.

3. Add the chicken strips to the mixture turning them to coat evenly with the mayonnaise. Taste and season with salt and pepper if necessary, and add more lemon juice if liked.

4. Arrange the lettuce in individual dishes. Pile the salad on top and serve at once.

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