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Cumberland mayonnaise chicken salad

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Cumberland mayonnaise chicken salad

A delicious salad you can make using chicken, smoked chicken or leftover turkey and Cumberland Mayonnaise. I used smoked chicken breasts. The Cumberland sauce has many recipe variations, but this is my version - the no-cook, just blend and mix version that's ideal for cold meats.


  • 1 quantity of Cumberland sauce (see below)
  • ¾ cup mayonnaise
  • ½ cup cream, lightly whipped
  • 2 bunches asparagus
  • 2 oranges
  • 2 double breasts of chicken, cooked
  • 1 cup grapes, halved
  • 1 large red onion, peeled and finely sliced
  • lettuce leaves for 4
  • approximately ½ cup of redcurrants to garnish

Cumberland sauce

  • ¼ cup redcurrant jelly
  • 1 tablespoon orange marmalade
  • 2 tablespoons port
  • 2 teaspoons Dijon mustard
  • grated rind of 1 lemon, optional


  1. In a bowl, blend together the Cumberland sauce and the mayonnaise. Fold in the lightly whipped cream and season with salt and pepper if wished. Keep in the refrigerator.
  2. Trim the asparagus of their tough ends and blanch in boiling water for 3-4 minutes. Drain and refresh in ice cold water. Discard the water and cut the asparagus into 3cm pieces.
  3. Grate the rind from the oranges and set aside. Peel the thick white flesh from the orange to remove all the bitter white pith. Cut into slices or segment the orange.
  4. Finely slice the chicken. In a bowl toss the asparagus, oranges, chicken, grapes, red onion and half the Cumberland Mayonnaise (the rest can be served on the side or kept in the fridge for up to 4 days).
  5. Arrange lettuce leaves on four plates and pile the salad on top. Decorate with the redcurrants and the orange rind. Serve immediately with crisp bread.

Cumberland sauce

  1. Blend all the ingredients together and store in an airtight container in the fridge. Serve with cold meats or as a sauce to accompany a barbecue.

Cooks Tips

- Make sure the chicken breasts are well chilled. Either pan fry or poach them. Poaching is particulary tasty. Remove the skin from the breast and poach in enough simmer water to cover. Flavour with sliced onions, herbs and peppercorns. - Try turkey in place of the chicken.

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