Curried Potato, Chicken and Avocado Salad

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• Ready In: 45 mins
• Serves: 4

Ingredients

• 500  g new potatoes, cut into chunks
• 2  cups  chopped  cooked chicken
• 1  avocado, cut into chunks
• 2  teaspoons  gluten free curry paste
• 1⁄4 cup  kraft* classic mayonnaise
• 1⁄4 cup  natural yoghurt
• 1  tablespoon  orange juice
• 1  tablespoon  grated  orange rind
• 1  orange, segmented
• 2  tablespoons  chopped mint
• 2  tablespoons fresh coriander
• 1⁄2 cup roasted cashews, roughly chopped

Directions

1. Cook potatoes in boiling water until tender, drain and cool. Combine with chicken and avocado.
2. Dry fry curry paste in a frying pan stirring for 1 minute. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
3. Drizzle mayonnaise dressing over potato salad. Scatter over orange, mint, coriander and cashews.