This is a quick and easy way to use up leftover chicken. I like this served with salad as a light lunch or dinner. It is also delicious in sandwiches, on baked potatoes or with rice or pasta. It is also a great summer buffet dish that can be made the night before in minutes, especially if you do what I do and buy the chickens ready-roasted. Just let them cool down and keep them in the fridge until you are ready to make the dish. Once cool you can pick the meat and toss in the sauce.
Serves 4-6
INGREDIENTS
½ cup mayonnaise
½ cup Greek yogurt
1½ heaped tablespoon Bomba! XXX
1 teaspoon curry powder, I like to use mild madras but any mild one is good
1 teaspoon mango chutney (optional – apricot jam is a good substitute if you have it)
squeeze of lemon juice
4 heaped cups cooked chicken, torn into bite-size pieces
¾ cup seedless grapes (red, white or mixed), cut into halves
1/3 cup of flaked almonds, lightly toasted
Method
- Combine the mayonnaise, Greek yogurt, Bomba, curry powder, mango chutney, if using, and lemon juice in a large bowl.
- Add the chicken and mix well to ensure all the meat is covered in the sauce. Taste and add more lemon juice if needed. Add most of the grapes, saving some for decoration, and stir to combine.
- To serve, sprinkle with extra grapes and the toasted almonds.
