Coronation Chicken Salad recipe from Chef David

St. George is the dragon-slaying patron saint of England, and his feast day, April 23, is England's National Day to celebrate the country's history and culture.

Chef David Wood from the Cotswold Café at Edsel & Eleanor Ford House hails from England, and to celebrate his country's national holiday he joined us on The Nine to share a recipe that puts a modern spin on classic English fare.

Coronation Chicken Salad
Chef David Wood
Cotswold Café at Edsel & Eleanor Ford House
2 lbs chicken breasts skinless
2 tbsp olive oil
1 clove garlic
Juice and zest of 1 lemon
Salt and pepper 2 pinch
1 shallot finely chopped
2 tsp curry powder
½ tsp cumin ground
½ tsp chili powder
2 tbsp tomato paste
3.5 floz dry white wine
3.5 floz chicken broth
1 tbsp mango chutney
4 floz mayonnaise
4 floz natural yogurt
1 oz apricots dried and diced
1 oz golden raisins
3 green onions chopped
2 tbsp chopped cilantro
2 oz Toasted flaked almonds
Mixed leaves to serve

1. Put ½ oil in pan and heat, add shallots and garlic and sweat till soft.
2. Rub remainder oil over chicken and dust with the mix of curry, chili, cumin and seasoning.
3. Add to pan and sear lightly
4. Add tomato paste to pan and cook for a further minute
5. Add wine and broth and mix well, Add golden raisins
6. Add greaseproof paper lid and cook in oven 350 for 10 minutes till chicken is 165 degrees F
7. Remove from oven
8. Remove chicken from pan and cool
9. Add mango chutney and further reduce sauce till thick. Cool
10. Mix mayonnaise and yogurt in bowl with apricots, green onions, lemon juice and zest cilantro and pan sauce.
11. Cut chicken into bite size pieces. Fold into mixture and serve on salad leaves