I’ve slightly updated this classic dish using light yoghurt instead of heavy cream. For convenience, if you’re taking it along to a picnic, you can pack it into a cool bag or wide-brimmed vacuum flask. Instead of using breasts you could try roasting a whole chicken and shredding it up. when it’s cooled down The leftover carcase can be used to make stock for chicken noodle soup or risotto.
Serves 4–6
4 cooked chicken breasts, cooled
50g (2oz) ready-to-eat dried apricots, roughly chopped
75g (3oz) toasted flaked almonds
4 rounded tbsp mayonnaise
2 tbsp light Greek yoghurt
2 tbsp mango chutney
1 tbsp medium-hot curry paste
salt and freshly ground black pepper
Step one Cut or shred the chicken breast meat into bite-sized pieces and place them in a large bowl. Add the apricots and two-thirds of the almonds.
Step two In another bowl mix together the mayonnaise, yoghurt, mango chutney and curry paste. Season and pour over the chicken. Mix to coat the chicken pieces well in the sauce. Tip into a serving dish, cover and chill for at least 2 hours to allow the flavours to mingle.
Step three Scatter over the remaining almonds and serve with a rice salad.