Coronation reloaded

Created for and served at the coronation lunch in 1953, this is a modern take on a royal classic. I bet HRH would love a bit of this on a Saturday lunchtime while she watches an episode of Poirot.

Ingredients

• RYVITA^® Sweet Onion Crispbread
• 2 chicken breasts (cooked)
• 2 tablespoons of crème fraîche
• 3 tablespoons of mango chutney
• 1-2 teaspoons of garam masala (adjust the strength to suit yourself)
• 2 chopped spring onions
• 1 dessert spoon of lime zest
• 1 tablespoon of lime juice
• 3 tablespoons of chopped mango
• 1.5 tablespoons toasted flaked almonds
• Coriander to garnish

Method

First, start by making your coronation dressing. Mix the mayonnaise and crème fraîche together with the mango chutney and garam masala until thoroughly combined.

Add the chopped spring onions, lime zest and lime juice to the mixture and mix thoroughly.

Add the chicken, either shredded, or cut into small chunks and mix thoroughly in the dressing, ensuring that it's all well coated. If the mixture is a little dry, just add a little more mayonnaise to get it moving.

To give the mixture a fresh and healthy twist, add some chopped mango (about 3 tablespoons is the perfect amount) and give everything another good stir.

Add 1.5 tablespoons toasted flaked almonds. You can easily toast these yourself in the oven, but watch them like a hawk so that they don't burn!

Slather onto Ryvita Sweet Onion Crispbread and top with a little chopped coriander. Delicious!