Diana Henry’s Coronation Chicken Salad with Mango and Avocado
- For the Salad
- Kosher salt and pepper
- 2 ¼ pound boneless skinless, chicken breasts or thighs
- 4 tablespoons olive oil divided
- 2 just ripe mangos
- 2 ripe avocados
- Juice of 2 limes divided
- 3 ounces watercress or baby spinach
- 1 red chili halved, seeded and chopped
- 3 tablespoons toasted sliced almonds
- leaves from 7 sprigs of mint torn
- For the dressing
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- 1 ½ cups best quality mayonnaise
- ½ cup plan greek yogurt
- 1 tablespoons mango chutney chop any big chunks
- a little milk to thin the dressing if necessary
- chili sauce to taste (I use Sriracha)
- Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Suate it until golden all over and then add about 3 tablespoons of water. Cover and let the chicken cook through. How long this takes depends on the size of the pieces. Cut a piece through the middle to check (it should have no trace of pink). Let the chicken cool completely and then slice into bite-sized pieces.
- Gently combine all of the ingredients for the dressing together. Season to taste.
- Peel the mangos and cut into slices about ¼ inch thick. This is hard to do neatly, but it doesn’t matter. Then peel and slice the avocados about the same thickness. Squeeze some fresh lime juice over the avocado to slow down the discoloring. Gently toss the salad leaves with the mint, mango, avocado, red chili, the remaining lime juice and 2 tablespoons of the olive oil. Put the salad on a big platter or a broad shallow bowl and lay the chicken on top of it. Drizzle some of the dressing over the entire thing and scatter the almonds over it. Pass the rest of the dressing at the table in a small pitcher.