Ingredients:

  • 5 lbs (680 g) Cooked Chicken Breast, shredded
  • 1 cup (240 ml) Full Fat Mayonnaise
  • 1/4 cup (60 ml) Mango Chutney
  • 1 Tbsp (15 ml) Mild Curry Powder (Madras or similar)
  • 1/4 cup (60 g) Raisins or Sultanas
  • 2 Tbsp (30 ml) Flaked Almonds, toasted (for garnish)
  • 1 cup (200 g) Quinoa (dry), rinsed
  • 2 cups (480 ml) Vegetable Broth or Water
  • 1 cup (150 g) English Cucumber, diced
  • 1 cup (150 g) Cherry Tomatoes, quartered
  • 1/2 cup (120 ml) Fresh Parsley, chopped (flat-leaf best)
  • 4 oz (115 g) Feta Cheese, crumbled
  • 1 medium Lemon (zest and juice)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for quinoa salad)
  • 5 oz bag (140 g) Baby Rocket (Arugula) Leaves
  • 6 large Hard-boiled Eggs, halved
  • 1/2 cup (100 g) Pitted Kalamata Olives
  • 1/2 cup (100 g) Sliced Radishes or Pickles
  • 1/4 cup (60 ml) Balsamic Vinegar (good quality)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1 tsp (5 ml) Dijon Mustard
  • Salt and Freshly Cracked Pepper, to taste

Instructions:

  1. Cook the quinoa according to package directions using the broth or water. Spread onto a tray to cool completely. If using uncooked chicken, poach or roast it now and shred it.
  2. Prepare all vegetables: dice the cucumber, quarter the tomatoes, chop the parsley, and slice the radishes. Hard-boil and peel the eggs.
  3. Prepare the Balsamic Vinaigrette: Whisk together the balsamic vinegar, Dijon Mustard, salt, and pepper. Slowly drizzle in the 1/2 cup of olive oil while whisking until emulsified. Set aside.
  4. Assemble the Coronation Chicken Salad: Combine the shredded chicken, mayonnaise, mango chutney, curry powder, and sultanas in a medium bowl. Mix gently until fully coated. Cover and refrigerate for 60 minutes.
  5. Assemble the Mediterranean Quinoa Salad: Combine the cooled quinoa, cucumber, tomatoes, parsley, and feta in a second bowl. Add the lemon zest, lemon juice, 2 Tbsp olive oil, salt, and pepper. Toss gently. Cover and refrigerate for 60 minutes.
  6. Set the Stage: Lightly drizzle half of the Rocket leaves with a small amount of the vinaigrette (just enough to make them glisten). Arrange the dressed rocket across the base of the large platter.
  7. Arrange the Main Components: Spoon the chilled Coronation Chicken Salad into a pleasing mound on one side of the platter. Place the Quinoa Salad in a separate section.
  8. Add Accents and Contrast: Scatter the olives, radishes, and remaining undressed rocket leaves throughout the platter. Use the sliced hard-boiled eggs to fill in gaps and add contrasting color.
  9. Garnish and Serve: Drizzle the remaining vinaigrette lightly over the fresh elements (avoiding the creamy chicken). Garnish the Coronation Chicken with the toasted flaked almonds. Serve immediately, or keep covered and chilled.