Curried Potato, Chicken and Avocado Salad
"more salads"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 500 g new potatoes, cut into chunks
- 2 cups chopped cooked chicken
- 1 avocado, cut into chunks
- 2 teaspoons gluten free curry paste
- 1⁄4 cup kraft* classic mayonnaise
- 1⁄4 cup natural yoghurt
- 1 tablespoon orange juice
- 1 tablespoon grated orange rind
- 1 orange, segmented
- 2 tablespoons chopped mint
- 2 tablespoons fresh coriander
- 1⁄2 cup roasted cashews, roughly chopped
directions
- Cook potatoes in boiling water until tender, drain and cool. Combine with chicken and avocado.
- Dry fry curry paste in a frying pan stirring for 1 minute. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
- Drizzle mayonnaise dressing over potato salad. Scatter over orange, mint, coriander and cashews.
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Reviews
-
Very nice twist on potato salad. We really enjoyed this. -
Wonderful salad and wonderful combination of ingredients - I also added some iceberg lettuce. i love salads even in winter and avocados are wonderful at the moment as are oranges. Luckily for me there is one more serve left for lunch tomorrow !
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
