Diamond Jubilee Coronation Chicken Salad Croissant with Avocado
Ingredients
For the Diamond Jubilee Chicken Salad
- 5 lb Roasting chicken
- 1 tsp Turmeric
- 2 tsp Ginger – ground
- 2 tsp Cumin
- 2 tsp Cinnamon
- 3 ttbsp Canola oil
- 16 oz Greek yogurt
- 4 tbsp Mayonnaise
- 1/4 tsp Cayenne pepper
- 4 tsp Balsamic glaze
- 2 ea Apple, tart peeled, cored and diced
- 5 oz Walnuts chopped and toasted
- 1 bn Fresh parsley, chopped
To make the croissant sandwiches
- 10 ea Large croissant
- 2 ea Avocado
- 2 cups Alfalfa sprouts
Instructions
To prepare the chicken
- Preheat the oven to 325ºF
- Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil to create a spiced oil. Place the chicken, breast side up in a deep roasting tin and brush all over with the spiced oil. Be sure to use it all. Season well with salt and pepper. pour 1 cup of water into the bottom of the roasting tin.
- Cover the chicken and the tin with a foil tent, crimping around the edges to keep moisture in. Roast covered for 2 hours. Increase the heat to 425ºF and continue to cook uncovered for a further 30 minutes.
- Set the chicken aside to cool. When cool enough to handle strip all the meat from the chicken and chop into about 1/2 inch pieces. Allow to cool completely before making the salad.
To make the chicken salad
- Combine the yogurt, mayonnaise, the remaining 1 tsp of ginger, cumin and cinnamon. Add in the cayenne pepper, the balsamic glaze, the apple pieces and walnuts and mix well, Add the chicken and parsley
To assemble
- Slice the croissant horizontally but not all the way through. Add about 1/2 cup of chicken salad, a thin slice of avocado and a good pinch of the alfalfa sprouts.