Ingredients

Poached chicken

• 2 chicken stock cubes
• 1 garlic clove, crushed
• 6-8 fresh parsley stalks
• 3 (200g each) chicken breast fillets, skinless

Dressing

• 2 teaspoons KEEN'S Curry Powder
• 1/4 cup whole egg mayonnaise
• 1/3 cup natural yoghurt
• 2 tablespoons mango chutney
• 1 teaspoon tomato paste
• 1 tablespoon lemon juice

Salad

• 1/2 head iceberg lettuce, roughly chopped
• 6 chat potatoes, cooked and thickly sliced
• McCormick Adjustable Grinder Sea Salt
• McCormick Adjustable Grinder Black Peppercorns
• Fresh parsley leaves

Method

• Step 1 Place 4 cups (1 litre) of water, both stock cubes, garlic and parsley stalks in a medium saucepan over medium-high heat. Bring to the boil, then add chicken and return to the boil.
• Step 2 Reduce heat to low. Cover and simmer for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Transfer chicken breast to a plate and refrigerate until cold. Slice the chicken thickly.
• Step 3 Whisk dressing ingredients together in a bowl to combine.
• Step 4 To serve, place lettuce on serving platter, top with potato slices and a generous drizzle of the dressing. Add chicken slices and remaining dressing.
• Step 5 Season well with McCormick Sea Salt and Black Pepper.
• Step 6 Sprinkle over parsley leaves and serve.