Curried Potato, Chicken and Avocado Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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more salads 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:
1. Cook potatoes in boiling water until tender, drain and cool. Combine with chicken and avocado.
2. Dry fry curry paste in a frying pan stirring for 1 minute. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
3. Drizzle mayonnaise dressing over potato salad. Scatter over orange, mint, coriander and cashews.
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