This salad is a perfect addition to a buffet table. Betty very kindly brought this to a fund-raiser I was having one Christmas, and her husband Robert added this recipe to my old notebook – well, Betty dictated, and he wrote! I don’t think any of us quite realised how unwell he was at the time. We still miss you Robert..
- A frying pan
- A large bowl (for mixing)
- A large platter or shallow bowl (for serving)
INGREDIENTS: (feeds 15-20 as part of a buffet)
- 2-3 large chicken breasts, cooked, cooled and cut or pulled into bite sized pieces.
- A bunch of Spring onions, cut into 2cm pieces.
- A bunch of fresh coriander, divided into stalks and leaves. Chop the stalks finely, keep the leaves for later.
- 1 tablespoon of Olive oil
- 2 large tablespoons of Curry paste
- 2 tablespoons of runny honey
- A large jar (about 500ml) of Mayonnaise (again, I’ve made this with the low fat version, without too much mishap)
- A fresh pineapple, skin and core removed, cut into smallish chunks
- About 500g black and green seedless grapes, cut into 4 if large, or cut into 2 diagonally (if you just cut them through their equator, they could pose a choking hazard to children or the elderly)
- 3-4 sticks of celery, cut up fairly small
- 1-2 heads of little gem lettuce to serve.
- Ensure that the chicken is completely cold before putting the salad together ( see NOTES)
- Fry the spring onions and coriander stalks in the oil for a minute or so, then add the Curry paste and the honey, and continue to cook until the onions are soft. Transfer to a large bowl and allow to cool completely.
- Add the chicken and mayonnaise to the bowl, and blend thoroughly but gently.
- Add the grapes, celery and pineapple pieces, and fold in.
- Chill well before serving.
- break up the Little Gem lettuces into their individual leaves, and scatter them over your serving plate
- Arrange some of the salad into each little lettuce ‘cup’, then distribute the rest as you like around the plate.
- Roughly chop the reserved coriander leaves and sprinkle liberally over the whole plate.
- Expect strangers to sidle up to you with a smile and a pen and paper..
- Use a large tablespoon or a set of tongs so that people can help themselves to the little filled lettuce cups.
- I quite often poach the chicken breasts in a mixture of stock with a drop of white wine added – that way you can cool them in the liquid, which keeps them moist, but also adds flavour.
- One of those ready-cooked chickens from the supermarket or 1-2 packets of ready-cooked chicken pieces is very useful if you’re pressed for time when making this salad. Just buy the best quality you can.
- It’s also good for the traditional Boxing/Stephen’s Day buffet! Helps use up that mountain of left-over turkey 😉
- If you’ve made this ahead of time (well done you!) be sure to give it a thorough stir before garnishing and serving.