A recipe from member Diana Earnshaw – one her sister used to make!
Ingredients
- 200g cold cooked chicken, chopped (leftovers from a roast would be ideal)
- 6 dried apricots, chopped
- 3 tablespoons mayonnaise
- 1 teaspoon curry powder
- 2 sticks celery, finely chopped
- ½ small red onion
- ½ teaspoon salt
- A small handful chopped cashews if liked
Method
- Mix the mayonnaise and curry powder thoroughly.
- Mix the salad ingredients in a bowl and add the curry mayonnaise. Mix well.
When I make this, I usually substitute one tablespoon mayonnaise for cream and I like to serve on a bed of watercress.