Coronation Chicken Salad Recipe

"I had completely forgot about this salad, until I saw a version posted online the other day. This salad has been around for years. It's really unique; and really delicious. You can find hundreds of variations of this recipe; but, this is my version. Being from FL, mangoes are a staple here; and mango chutney is easy to find - so, that is what I use. Major Greys Mango Chutney is also available at many grocery stores, and is a very good brand. I also use dried apricots in mine as well, which is quite common. Now, it is often served on a bed of greens; but, personally, I love to serve this on a grilled flat bread or naan, with some watercress or baby arugula - 'sort of' an open face sandwich. However, you can really serve this however you want. Stuffed in a pita pocket, in a tomato, as a sandwich; or simply on a bed of greens."

Step by Step Method

Step 1

Chicken ... I really think cooking your own chicken breast is best for this recipe; however, you could always use a rotisserie chicken. To roast the chicken - simple drizzle with olive oil, and season with salt and pepper. Roast in the oven at 350 degrees, 30-40 minutes on the middle shelf. You want the temperature between 160-165; it will carry over cooking after it is removed from the oven. Cover, until cooled. Then, remove from the bone, and pull apart, or dice - your choice.

Step 2

Almonds ... I like to toast the almonds; but, it is not necessary. Add the almonds to a dry saute pan on medium heat. Cook a couple of minutes, stirring often until they start to get lightly toasted; and, you can smell them. Transfer them to a small plate to cool.

Step 3

Salad ... Add all the ingredients, except the chicken and almonds; and, mix to combine. Then, add the chicken and half of the almonds; and, toss. Reseason - a splash more vinegar, a bit more mayo (if you like it creamier); maybe, a bit more curry, or salt and pepper. I always start with less; because, you can always add more. And, it is really a personal taste - and this is why you should taste as you go. Cover and refrigerate at least 30 minutes before serving to allow the flavors to develop.

Step 4

Serve and ENJOY! ... I love this served on a toasted flat bread or naan with a little watercress; but, it can be served in a pita, hoagie or your favorite bread, stuffed in a tomato - or, just on a bed of greens. For me, a bowl of soup is the perfect side dish. Great for lunch or a light dinner. Also, perfect for a ladies luncheon; or shower too.