Method:
1. Prepare in the chilled-production area. Ensure cooked chicken is chilled, diced evenly and within its approved shelf life. Prepare lettuce and, if using, finely chop the optional dried apricot.
2. Whisk 60g KWERKY with 85g cold water until smooth. Leave for 5 minutes to hydrate, then whisk again to form a thick cream.
3. Whisk the KWERKY cream into 160g reduced-fat mayonnaise, 20g mild curry powder and 40g lemon juice until smooth, spoonable and able to cling to the chicken.
4. Fold the chicken through the dressing until evenly coated. For the apricot variant, fold in 40g finely chopped dried apricot. Check that no free liquid collects in the bowl.
5. Lay out 10 portions of higher-fibre wholemeal bread. Divide lettuce and the measured coronation chicken filling evenly, close and cut to the required service format.
6. Keep apricot and non-apricot variants clearly identified during service. Serve immediately or transfer promptly to covered chilled storage in accordance with the establishment's validated food-safety procedure. Validated production records include filling yield, portion weight, bread condition and any water release after chilled holding.
