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Cold chicken salad

By Paul Beard

Cold chicken salad

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
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Serves 6 :
100 grams Onion
20 grams Olive Oil
1 tbsp Curry Powder
20 grams Tomato Paste
80 ml Port
15 grams Lemon Juice
1 Bay Leaf
1/4 tsp Fine Sea Salt
1/4 tsp Ground Black Pepper
25 grams Mango Chutney
150 grams Mayonnaise
150 grams Ricotta
600 gras Cooked Chicken Meat (leftover)
50 grams Sultanas
1 small handful chopped Fresh Coriander, leaves only
1Add onion to metal bowl, EXPERT SETTING, 20 Seconds, Speed 13.
2Add oil in mixing bowl then sauté EXPERT SETTING, 5 Minutes,120°C, Speed 2A
3Add curry powder and salute EXPERT SETTING, 2 Minutes,120°C, Speed 2A
4Add tomato puree, red wine, lemon juice, bay leaf, salt and pepper then cook EXPERT SETTING, 5 Minutes, 100°C, Reverse, Speed 2A
5Transfer to a large bowl and set aside to cool
6Once cool, remove bay leaf then place bowl on mixing bowl lid.
7Weigh into bowl mango chutney, mayonnaise, creme fraiche, cooked chicken and sultanas.
8Mix together thoroughly then serve with a scattering of freshly chopped coriander leaves
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