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Safari Dried Fruits and Nuts are nature's gifts to us and every time we add a handful of dried fruits or nuts to our baking and cooking, we add nature’s colour, flavour and healthy goodness. As they say: more fruit … more nuts … more taste!

Coronation Chicken Salad


  • 4 lightly poached chicken breast fillets, cooled
  • 125 ml mayonnaise
  • 125 ml cream
  • 30 ml chutney
  • 15 ml mild curry powder
  • 2 spring onions with green tops, sliced thinly
  • 30 ml fresh coriander or parsley, chopped
  • salt and coarsely ground black pepper
  • 4 handfuls of watercress (or any lettuce that you fancy)
  • 250 ml ripe mango, peeled, stoned and sliced (reserve a few slices for garnish) (optional)
  • Topping
  • 65 ml Safari Cashew Nuts, toasted and finely chopped
  • 65 ml Safari Dried Apricots, finely chopped

Chef's hint: Take care not to overcook the chicken breast fillets, as this will result in a dry and stringy texture, and could spoil this delicious salad. You can replace the mango with 100 g dried apricots. Just soak them in hot water and drain before adding to the salad.


Break the chicken into bite-sized pieces and set aside.

In a large glass bowl, whisk together the mayonnaise, cream, chutney and curry powder. Stir in the spring onions, coriander or parsley and add the chicken. Mix lightly and if necessary, season to taste. The mixture should be quite saucy, but as chicken breast can differ in size and moisture, you may have a tad too little dressing. So if you like, add more mayonnaise or cream or both, whichever you fancy.

Now line a salad platter (or individual plates) with the watercress or lettuce. Pile the chicken with the dressing on top and then, if you're using mango pieces, tuck them in all over the salad.

Combine the cashew nuts and apricots and sprinkle over the salad for a crowning glory.

Serve at once with crusty white bread and butter.

Serves 6 as a light meal and 4 as a main course.