New Potato And Coronation Chicken Salad Gf Recipes

FRESH AND EASY CORONATION CHICKEN SALAD

Fresh and Easy Coronation Chicken Salad image

This recipe really should be available at your local Neighborhood Market. Great served on mixed salad greens or as a chicken salad sandwich. Coronation chicken was created for Queen Elizabeth II's Coronation lunch in 1953 and it still is hugely popular in the UK.

Provided by Member 610488

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 teaspoons indian mild curry paste
1 teaspoon tomato paste
2/3 cup low-fat plain yogurt
1/4 cup mayonnaise
1 lb diced cooked chicken
1/4 cup sultana raisin
1/4 cup toasted sliced almonds (garnish)

Steps:

Mix together the curry paste, tomato paste, yogurt and mayonnaise. Add the diced chicken and sultanas. Chill overnight.
Serve on a bed of mixed salad greens topped with the toasted almond flakes. This also makes great Chicken Salad Sandwiches.

Nutrition Facts : Calories 333.8, Fat 15.9, SaturatedFat 3.4, Cholesterol 91.4, Sodium 229.8, Carbohydrate 15.1, Fiber 1.1, Sugar 9.6, Protein 32.2

NEXT LEVEL POTATO SALAD

Next level potato salad image

Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more

Provided by Barney Desmazery

Categories Side dish

Time 22m

Number Of Ingredients 11

Ingredients

800g Jersey Royals, Charlotte or Anya potatoes , or another waxy variety
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon , juiced
2 spring onions , finely sliced
handful of crispy fried onions

Steps:

Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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