Coronation Chicken Salad

We've combined oyster mushrooms and plant-based chicken in this recipe for the best pulled texture, and coated it in a creamy dressing made from plant-based mayo, curry powder, mango chutney, turmeric and lime. The mango chutney adds a nice level of sweetness to the sauce, so we've mixed pine nuts through the chicken instead of raisins - for a more classic version, you can mix through raisins if you prefer. Try the salad stuffed in a baguette - it's lush.

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Step 1

Preheat oven to 180

Step 2

Make the dressing • In a large mixing bowl, mix together the mayo, curry powder, mango chutney, turmeric and a pinch of salt until smooth • Zest, then halve and juice the lime into the bowl and mix through until smooth Make the pulled chicken Using your hands or two forks, tear the oyster mushrooms apart to create a pulled meat-like consistency • Roughly chop the plant-based chicken into small bite-sized pieces • Place the oyster mushrooms and plant-based chicken onto a large baking tray and drizzle with the olive oil, sprinkle with a pinch of salt and add the curry powder

Step 3

• Mix well until the mushrooms and chicken are coated in the oil • Bake in the oven for 30 minutes, stirring halfway through the cooking time Make the salad • Shred the lettuce leaves widthways until you have a chopped-like consistency • Spoon 4 tablespoons of the dressing into a large mixing bowl and stir through the dash of plant-based milk • Add the shredded lettuce and mix well until all of the leaves are coated in dressing • Trim and slice the spring onions, finely chop the coriander and mix both through the lettuce leaves (saving some to garnish) • Mix through most of the flaked almonds and black sesame seeds (saving some to garnish)

Step 4

Dress the pulled chicken • Add the cooked pulled oyster mushrooms and chicken to the large bowl along with the dressing and pine nuts • Mix well until all of the pulled mushrooms and plant-based chicken are coated in the dressing

Step 5

Time to serve • Spoon the dressed leaves onto a large serving plate and use the spoon to spread them out around the entire plate • Pile the dressed chicken high on top of the salad leaves • Top the salad with a sprinkle of the remaining sesame seeds, flaked almonds, chopped coriander and spring onions • Alternatively, stuff it in a roll or baguette (see our sandwich ideas on page 23)