Curried Chicken Salad recipe | Delia Smith

Ingredients

• a medium cooked chicken, or 450g leftover cooked chicken
• 1 dessertspoon Madras curry powder
• 40 g whole blanched almonds
• 65 ml mayonnaise (or see related recipe below for home-made)
• 40 ml natural yoghurt
• 1 tablespoon mango chutney, with any bits of mango finely chopped
• 40 g raisins
• 40 g dried ready-to-eat apricots, quartered
• 3 spring onions, sliced thinly, including the green parts
• 75 g baby leaf salad
• 1 dessertspoon fresh coriander leaves, to garnish
• salt and freshly milled black pepper