Coronation Chicken Salad

Coronation Chicken is a light and delicious salad, gently spiced with curry powder and sweetened with fresh and dried fruit. This popular British salad recipe is an easy way to feed a crowd and often features at picnics, luncheons and buffets. Lightly curried and nutty, it is the perfect summer salad or sandwich filling.

The History of Coronation Chicken

The original Coronation Chicken recipe was one of the dishes served at the luncheon following HM The Queen’s Coronation in Westminster Abbey in 1953. Britain was still in the grips of post-war rationing so developing a formal luncheon menu to feed a large number of guests was definitely a challenge. The idea of cold chicken served in a curry cream sauce was proposed by Royal florist Constance Spry. The chicken was served alongside a seasoned, dressed salad made of rice, peas and mixed herbs.

My recipe is much less complicated than the one that was served at the Coronation. That recipe required whole poached chickens and used a reduction of tomato puree and red wine in the cream sauce that was used for the dressing.

I use normally use chicken breasts, but this is a great way to use up leftover chicken, so do feel free to use chicken leg and thigh meat as well. You can even use rotisserie chicken, although the salad may not keep for quite as long. Using leg and thigh meat will add a different depth of flavour but it still tastes lovely.

If I am using chicken breasts specially prepared for this recipe, I use my Easy Lemon and Herb Marinade to keep them moist and tender and give them lots of flavour before we even start to add the spices. When serving it as a salad, I like to serve it atop a bed of thinly sliced lettuces, preferably leaves with lots of colour.

Tips for Making Coronation Chicken

Use pre-cooked and cooled chicken breasts for this recipe. You can use poached chicken breasts or chicken breasts that have been grilled, baked or roasted.

Use as much spice as you like. My family like between 2 and 3 teaspoons of curry powder, but if you prefer more or less, do suit yourself.

Be sure to use a combination of mayonnaise, plain yogurt or créme fraîche for a healthier dressing.

If you are using the recipe for sandwiches or wraps, be sure to cut everything in very small pieces. This is particularly important for tea sandwiches.

Coronation Chicken is best chilled for an hour or so before serving to allow the flavours to blend.

How Can I Serve This Versatile Recipe?

Serve as individual salads, or as starter salads.

Make sandwiches or wraps with Coronation Chicken. It’s great for tea sandwiches as well.

Top crackers or bruschetta with Coronation Chicken for simple summer appetizer or canapés.

Take Coronation Chicken along on your next picnic. Be sure to take the cold packs to keep it well chilled.

Coronation Chicken will keep in the fridge for 2 to 3 days.

Is Coronation Chicken Gluten Free?

Provided the mayonnaise you use for the recipe is gluten-free – and if you are serving the recipe as sandwiches you use gluten free bread – Coronation Chicken is naturally gluten-free.

Coronation Chicken – Printable Recipe

Created by: April J Harris

Coronation Chicken Salad Recipe

Course Salad

Cuisine British

Servings 4

Coronation Chicken is a light and delicious summer salad, gently spiced with curry powder and sweetened with fresh and dried fruit.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 to 4 cold cooked chicken breasts, skin removed, diced in small pieces
• 1 small red onion, peeled and finely chopped
• 1 crisp apple, cored and finely chopped (do not peel)
• ½ cup seedless grapes, halved It's nice to use a mixture of red and green grapes if you can. Extra grapes can be used as a garnish.
• ¼ cup raisins or sultanas
• ¼ cup flaked toasted almonds plus extra for garnish
• 4 tablespoons mayonnaise I use Hellmann's Extra Light Mayonnaise
• 4 tablespoons plain yogurt, crème fraîche or sour cream (you can use half or reduced fat if you like)
• 2 to 3 teaspoons curry powder
• ¼ teaspoon celery salt
• pinch of salt
• freshly ground pepper
• 1 teaspoon dried parsley
• sliced lettuces to serve

Instructions

• Put the diced chicken breasts, red onion, apple, ½ cup grapes, raisins and ¼ cup flaked toasted almonds in a large bowl.
• In a small bowl, combine the mayonnaise, yogurt (crème fraîche or sour cream), curry powder, celery salt, salt, and freshly ground pepper. Whisk together until blended.
• Stir the mayonnaise mixture into the chicken, vegetable, fruit and nut mixture until well mixed. It’s easiest to toss the mixture lightly using two forks.
• Serve on a bed of thinly sliced lettuces, garnished with extra halved grapes and flaked toasted almonds.

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