When I’ve had a roast chicken on Sunday I always have leftovers as its just me and Paulie (oh and 2 dogs and a cat) I like to spice it up so its different to the traditional flavours. Sometimes I might make a curry or a tagine. This week I was working in the office, so I made this curry salad. The mango chutney was so nice against the thai green curry paste. I love dried cranberries they are full of vitamins and anti-toxins. It’s a kind of take on a coronation chicken. It is just really tasty.

Ingredients (serves 2)

For the Dressing

• 1 tbsp curry paste, I used thai green curry
• ½ tbsp curry powder
• 1 tbsp mango chutney
• 2 tbsp light mayo
• Juice of a lemon
• Spray of oil for frying

For the salad

• 1 baby gem lettuce, chopped
• Left over cooked chicken, about a cup roughly chopped or torn
• 2 tbsp sweetcorn, thawed if frozen 
• 2 tbsp dried cranberries
• 2 spring onions, finely sliced
• 2 tbsp toasted flake almonds
• Seasoning to taste

Directions

1. Heat a spray of oil in a small pan. Add the curry paste and curry powder. Fry off for a minute or so the harness goes. Take off the heat add the rest of the dressing ingredients. Give it a good mix. If it is too thick add a splash of water.
2. Put the chicken, sweetcorn, cranberries and spring onions in a bowl. Pour in the Dressing and give it a good toss to coat everything.
3. Share the chopped lettuce between 2 bowls. Add the chicken and finish off with a sprinkling of  the almonds. Enjoy 😊