Jubilee salad with chicken

600 g cooked meat with chicken breast without skin and bones (6 breasts)

350 g fresh cherries

160 g Watercress

4-5 feathers green onions, chopped

200 g Fromage Phra or sour cream

l 1 tbsp curry paste (one that does not need to cook)

l 1 h honey

1/2 lemon juice

a small handful of fresh mint

This dish was created for the anniversary of the coronation of the Queen of England.

1. Cut the chicken into pieces. Clear cherries from seed.

2. Place all the ingredients in a dish: first, watercress, then chicken, then cherries and sprinkle with green onions.

3. To make dressing, whipping cream fresh, curry, honey and lemon juice. Add salt and pepper to taste and drizzle with salad dressing. Serve sprinkled with fresh mint.