Tuesday, 16 February 2016

Gluten free, low fat Cecily Chicken Salad

My late mother used to make her version of Coronation Chicken for us, especially at Christmas and I have continued that tradition for my children, although nowadays I vary the ingredients a great deal. My daughter has asked for the recipe and so that I can show her exactly how I make it, here it is and I'm calling it Cecily Chicken Salad.

This is a quick and easy dish to make and I use lots of leftovers so it varies every time. Some ingredients I have in my fridge and larder all of the time, I use fat free fromage frais and low fat cream cheese in any recipe that needs a creamy sauce, for frosting on cakes and as an alternative to cream on fresh fruit.

Yesterday we had jacket potatoes with our supper, so I put a few extra potatoes into the oven, a couple to dice for breakfast potatoes and one to use with this recipe. It makes sense to me to fill the oven each time I put it on, with food that can be used later in the day or the next day or that can be frozen for use at a later date. I also baked some butternut squash and took a bag of roast chicken pieces out of the freezer, so they'd be ready to use today .
I wrapped the squash in kitchen foil and baked it for the hour that the potatoes were cooking. If I hadn't had the oven switched on anyway, I wouldn't have included the potatoes or the butternut squash in my recipe and used leftovers of what vegetables we'd had with our meal last night.
This morning I scooped out the seeds (and set them aside for the chickens in the run as a treat for them) and cubed the butternut squash and baked potato and checked that the chicken had no little bones left in it and chopped it into large pieces.
 Then I was ready to assemble the salad.
 Cecily Chicken Salad

8 oz chopped Roast Chicken
1 large baked Potato, cubed
2 heaped tablespoons roasted Butternut Squash, cubed
1 small tub Lightest Philadelphia Cream Cheese
2 heaped tablespoons fat free Fromage Frais
1/2 small tin of Coconut Cream (shake tin vigorously before opening)
Pinch fresh Nutmeg
1/2 tspn coarsely ground Black Pepper
1 & 1/2 tspn dark Marmalade
1 heaped tspn Korma Paste
1 tablespoon Sultanas
Fresh Parsley to garnish

Put the low fat cream cheese, fromage frais and coconut cream into a large bowl.
Add a little fresh ground nutmeg and the black pepper and stir well until it becomes fairly smooth.
Add the marmalade and korma paste and mix until it's all incorporated into the cream cheese mixture.

I leave some small lumps of cream cheese for the variety in taste and texture.
Add the chicken and potato and stir until coated with the sauce.
Gently crush the butternut squash and stir into the mixture together with the sultanas. 
Cover and leave in the fridge for a couple of hours for the flavours to mature.
Serve with salad leaves, ice salad, rcarrot and orange salad or any other salad that you find refreshing.
Serves 4.


  1. Now I'm sat here with my belly rumbling! It's tastes so amazing! I can't wait to introduce it to the boys! It would be terrible if they didn't like it (because I would have to eat all of it yum yum!!)

    1. What a shame that you can't come for lunch today, never mind, Mr J and I will eat it for you xx

    2. Not sure you would manage with all four of my boys today! They are little eating machines we wouldn't have had a chance! Enjoy! And we shall come over again soon!

  2. Sounds absolutely divine. Love your plates. lol Sheila xx

  3. Strongly recommend you grow a winter squash called Anna Swartz Hubbard! Tastes better than any butternut, keeps for 6 months from harvesting, and obviously you save seeds for planting for the next crop!


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