Step 1

In a mason jar mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika and lemon juice. Stir with a fork to combine and set aside.

Step 2

Toast sliced almonds in a dry frying pan over low heat until they just about to start to colour. Immediately take off the heat and cool.

Step 3

Take the chicken flesh off the bones and remove skin, chop into bite sized chunks.

Step 4

In a large bowl combine chopped chicken, sliced spring onions, dried apricots, toasted sliced almonds, coriander/cilantro and rocket/arugula.

Step 5

Add the salad dressing and salt to taste, mix gently and sprinkle with black sesame seeds.