Salads
Coronation chicken salad
Created for Queen Elizabeth’s coronation in 1953: cold chicken in a mildly spiced curry mayonnaise with mango chutney, sultanas and toasted almonds.
- 18 min15 prep · 3 cook
- EasyDifficulty
- 520 kcalper serving
Ingredients
4 servings
- Cooked chicken500 g
- Mayonnaise150 g
- Greek yoghurt100 g
- Mild curry powder2 tsp
- Mango chutney2 tbsp
- Lemon juice1 tbsp
- Sultanas40 g
- Flaked almonds30 g
- Little gem lettuces2
- Fresh coriander10 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Toast the flaked almonds in a dry pan until golden, then set aside.
- 2
Stir the curry powder into the mayonnaise and yoghurt with the mango chutney and lemon juice.
- 3
Tear the chicken into bite-sized pieces and fold it into the sauce with the sultanas.
- 4
Season with salt and pepper and chill so the flavours develop.
- 5
Separate the lettuce leaves, spoon the chicken over them and finish with almonds and coriander.
Tips and questions
- Can I use leftover roast chicken?
- Yes, it is ideal; a mix of breast and thigh meat gives the best flavour.
- How long does it keep?
- Up to 2 days in the fridge; add the almonds just before serving so they stay crunchy.
- How else can I serve it?
- It is a British classic in sandwiches, jacket potatoes or with rice salad.
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