- 500ml Millac Gold Double
- 1 kg cooked chicken (ideally steamed then cooled)
- 4 tbsp mango chutney
- mild curry powder, to taste
- salt and pepper, to taste
Chop the chicken into bite sized pieces.
Plump up the sultanas (if used) by soaking in warm water and draining.
If grapes are used wash these and chop into quarters.
Whip the Millac Gold Double and add the curry powder, mango chutney and seasoning.
Add the chopped chicken and sultanas or grapes and mix.
Arrange the chicken mix on a bed of lettuce leaves to serve and accompany with salad, cookedrice or bread.