Platinum Jubilee coronation chicken salad - delicious. magazine

Ingredients

• 3 poussins, spatchcocked, or 8 skinless, bone-in chicken thighs
• 2 tbsp madras/curry powder
• 1 tsp salt
• 2 tbsp sunflower oil
• For the dressing
• 50g mayonnaise
• 100g thick greek yogurt
• Small bunch mint, roughly chopped
• 4 tbsp mango chutney (we like Geeta’s)
• 4 spring onions, finely chopped
• Grated zest 1 lemon
• For the salad
• 250g golden beetroot, peeled
• 1 tbsp olive oil
• Juice ½ lemon
• 1 tbsp honey
• 1 small radicchio or red endive, leaves separated
• 4 peaches, sliced into rounds or chunks
• 1 cucumber, cut into ribbonswith a peeler
• 80g pea shoots
• Small bunch coriander, leaves picked
• 2 ready to eat poppadoms, broken up