Cooking Time

45 minutes

Season

Summer
Autumn
Winter
Spring

Dietary

Gluten Free

|This refreshing salad is a Jubilee update on the original coronation chicken salad invented for the Queens coronation in 1953.|beetroot gem lettuce lettuce mint mixed salad radicchio spring onion|8 skinless bone-in chicken thighs2 tbsp madras/curry powder1 tsp salt2 tbsp sunflower oilFor the dressing50g mayonnaise100g thick greek yogurtSmall bunch mint roughly chopped4 tbsp mango chutney4 spring onions finely choppedGrated zest of 1 lemonFor the salad250g beetroot peeled1 tbsp olive oilJuice from ½ lemon1 tbsp honey1 head of lettuce or radicchio or whatever leafy salad greens you like4 peaches sliced into rounds or chunks1 cucumber cut into ribbons with a peeler80g pea shoots or other tender green leavesSmall bunch coriander leaves picked2 ready to eat poppadoms broken up|Heat the oven to 200°C fan/gas 7. Rub the meat with the curry powder salt and sunflower oil then roast for 30-35 minutes until cooked through (the juices should run clear when the meat is pierced with a skewer in the thickest part of the thigh). If possible turn the oven to grill for a final 10 minutes to crisp any skin and char the meat slightlyMeanwhile mix the dressing ingredients and season well with salt and pepper to taste.Slice the beetroot into 5mm slices (a mandoline is useful for this if you have one). In a bowl toss the beet slices with the olive oil lemon juice and honey then leave to marinate while the meat finishes cooking.To finish the salad spread the lettuce leaves over a platter. Drizzle with half the dressing and top with the peaches cucumber and pea shoots.Cut the warm chicken thighs into pieces with a strong knife then arrange over the salad. Sprinkle over the coriander and poppadum pieces then serve with the remaining dressing.|20.00 minutes|8|Delicious