Chicken curry salad

Mix finely chopped cooked chicken with mayonnaise, a little curry powder and a spoonful of mango chutney; add finely diced celery or spring onion for crunch. Chill it before serving so the curry flavour has time to develop.

Spread it in a sandwich or wrap, or spoon it into a baked potato, a lettuce leaf or a jacket potato. Crisp apple, cucumber and salad leaves make fresh accompaniments.

Keep it covered in the fridge at 5 °C or colder and eat it within two days of making it. Do not leave it at room temperature for more than two hours, and discard it if it has been warm for longer.

Freezing is not recommended: mayonnaise can split as it thaws, leaving the mixture watery and grainy. Make only what you can use within a couple of days.

Use thick Greek-style yoghurt, or mix yoghurt with a smaller amount of mayonnaise for a creamier result. Add the yoghurt just before serving if you want the chicken to stay firm.

No. Chicken curry salad is a chilled sandwich spread, usually made with cooked chicken and a creamy dressing; chicken curry is a hot, sauced dish. The listed chicken curry has 107 kcal per 100 g, compared with 285 kcal per 100 g for chicken curry salad.

Chicken satay salad has less fat, at 17.3 g per 100 g versus 24 g in chicken curry salad, while chicken curry salad has less carbohydrate: 6.9 g compared with 16.5 g.

Yes, provided it is freshly made with fully cooked chicken and kept chilled; use pasteurised mayonnaise or yoghurt. Avoid it if it has been left unrefrigerated for a long time.