Coronation chicken salad

SERVES 6 GLUTEN-FREE

600g chicken breast fillets

2 bay leaves

6 thyme sprigs

1.25kg desiree potatoes, peeled and cut into 2 cm cubes

6 celery stalks, thinly sliced

½ bunch of coriander, leaves picked and chopped

½ bunch of chives, finely chopped

1 baby cos lettuce, larger leaves torn DRESSING

100g mayonnaise

50g mango chutney

½ teaspoon curry powder

2 tablespoons white wine vinegar 2 tablespoons olive oil

1 Place the chicken, bay leaves, thyme and a large pinch of salt in a saucepan and cover well with cold water. Bring to the boil over high heat, then reduce the heat to as low as possible and simmer very gently for 15 minutes or until the chicken is firm to the touch. Remove from the heat and allow the chicken to cool in the poaching liquid. Drain, then use your fingers to coarsely shred the meat.

2 Meanwhile, place the potato and a good pinch of salt in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10–12 minutes or until tender. Drain in a colander and set aside to cool.

3 To make the dressing, place all the ingredients in a small bowl and stir to combine. Place the chicken, potato, celery, coriander, chives and lettuce in a large bowl. Pour over the dressing and gently toss to combine.

This classic salad is one of our bestsellers, probably because it gives people a link to childhood. We include retro dishes from time to time as a nod to older styles and traditions.