Back to Recipe

Coronation Chicken Salad

Here's how you make Coronation Chicken Salad
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Flat bread or naan
  • Watercress
  • CHICKEN
  • 2 chicken breasts (bone in skin on chicken breasts)
  • Kosher salt
  • Pepper
  • Olive oil
  • SALAD
  • 1 celery rib, fine diced
  • 2 shallots, fine diced
  • 1/2 whole lemon, juiced
  • 1/2 to 1 teaspoon white or white wine vinegar (start out with 1/2 teaspoon)
  • 4 tablespoons sliced almonds (toasted if you want)
  • 1/4 cup dried apricots (chopped)
  • 1/4 cup dark raisins (not golden, is is very common in this salad)
  • 2 tablespoons mango chutney
  • 1/4 to 1/3 cup mayonnaise (start out with 1/4 cup)
  • 2 to 3 teaspoons curry powder (more or less according to taste)
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.