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A Lightly Curried Chicken and Avocado Salad

A superb main dish salad for a cold supper or meat buffet. Slices of peeled mango can be substituted for the avocado if preferred (in which case omit the lemon juice). Serves 6.

  • 1½ lb meat from a 4lb roast or poached chicken
  • 1 large or 2 medium, ripe avocados or mangoes
  • 2 tablespoon fresh lemon juice
  • 10 fl oz mild mayonnaise
  • 1 tablespoon medium-strength curry powder
  • 2 rounded tablespoon mango chutney
  • 1 teaspoon grated fresh ginger root

Remove any skin from the chicken and cut the flesh into 2 x 1 inch strips.

Peel, halve and stone the avocado (or mango), cut it into thick slices and, if using avocado, mix gently with the lemon juice.

In a large bowl mix the mayonnaise, curry powder, chutney and fresh ginger, then gently stir in the chicken and avocado or mango, cover and chill until required.

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