Coronation chicken salad

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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes' 

Nutritional values:

605 Calories

0.85g Sodium

24g Fat

9g Fibre

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4 


150g (5oz) brown rice

6 spring onions, finely chopped

4 celery sticks, thinly sliced

1 red pepper, cored, deseeded and diced

4 tablespoons reduced-fat mayonnaise

4 tablespoons low-fat natural bio yoghurt

2 tablespoons mango chutney

1 tablespoon curry paste

400g (13 oz) cooked chicken breast, skinned and diced

100g (3 1/2 oz) ready-to-eat dried apricots, thinly sliced

50g (2 oz) flaked almonds, toasted 

Cooking guide

1. Cook the rice according to the packet instructions. Allow to cool and then stir in the spring onions, celery and red pepper.

2. Mix together the mayonnaise, yoghurt, mango chutney and curry paste in a large bowl.

3. Place the diced chicken and apricots in a separate bowl. Stir in the mayonnaise mixture.

4. Transfer the rice to a serving dish, spoon over the chicken mayonnaise mixture. Garnish with toasted flaked almonds and serve. 

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