Servings: 6 | Prep: 20 mins | Cook: 0 min

Nutritional information: (average serve)

  • Calories: 401
  • Protein: 29g
  • Carbs: 13g
  • Fat total: 25g  Saturated Fat: 5g


For the Salad

3 cups cold, cooked chicken, chopped

2 tbsp spring/green onions sliced

10 dried apricots chopped

2 tbsp sliced almonds toasted

3 tbsp fresh coriander/cilantro chopped

50g/2 cups rocket/arugula

1 tbsp black sesame seeds or nigella seeds

salt to taste

For the salad dressing

1/3 cup plain yogurt

1/4 cup mayonnaise

1 tsp curry powder fresh and good quality

1 tbsp mango chutney

½ tsp smoked paprika

1 tbsp lemon juice


Step 1

In a mason jar mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika and lemon juice. Stir with a fork to combine and set aside.

Step 2

Toast sliced almonds in a dry frying pan over low heat until they just about to start to colour. Immediately take off the heat and cool.

Step 3

In a large bowl combine chopped chicken, sliced spring onions, dried apricots, toasted sliced almonds, coriander/cilantro and rocket/arugula.

Step 4

Add the salad dressing and salt to taste, mix gently and sprinkle with black sesame seeds.