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Chicken mayo salad<

Chicken mayo salad

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Cooking Instructions:
This should be made the day before.

Chop the chicken.
Soak rasins in white wine until plump.
Toss apple in lemon juice, mix mayo, chutney, curry paste together well.
Place chicken in to mayo mix with rasins and apples, season with salt pepper if needed, leave in fridge over night.
To serve return to room temp scatter chopped coriander and almonds on top.
1 lrg cooked chicken breast.
400g mayo
2 lrg spoons green lable chutney
1 teaspoon Madras paste
2 lrg teaspoons korma paste
1 lrg fine chopped red onion
1 chopped apple
Lemon juice
Good handful of raisans
Sml glass white wine
Handfull of toasted almonds
Chopped coriander