Salads
Coronation Chicken Salad
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Cooked chicken breast, diced
- 150 g (2/3 cup) Mayonnaise
- 1 1/2 tbsp Mild curry powder
- 2 tbsp Mango chutney
- 1 tbsp Apricot jam
- 40 g (1/4 cup) Sultanas
- 1 tbsp Lemon juice
- 150 g (5 oz) Mixed salad leaves
- 2 tbsp Flaked almonds, toasted
Method
- In a small dry frying pan, toast the flaked almonds over medium heat for 1 to 2 minutes until golden; set aside to cool.
- In a mixing bowl, combine the mayonnaise, curry powder, mango chutney, apricot jam and lemon juice, stirring until smooth.
- Fold in the diced cooked chicken and sultanas until evenly coated in the dressing.
- Taste and adjust seasoning, adding a little more curry powder or chutney as needed.
- Arrange the salad leaves on a platter or plates.
- Spoon the coronation chicken over the leaves and scatter with the toasted almonds before serving.
Introduction: Created in 1953 to mark the coronation of Queen Elizabeth II, coronation chicken combines cold poached chicken with a mildly curried mayonnaise dressing studded with dried fruit, and has since become a fixture of English sandwich fillings and buffet spreads.
Cultural Background: Created in 1953 to mark the coronation of Queen Elizabeth II, coronation chicken combines cold poached chicken with a mildly curried mayonnaise dressing studded with dried fruit, and has since become a fixture of English sandwich fillings and buffet spreads.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Tips: Toast the almonds just before serving to keep them crisp and fragrant. Let the chicken mixture chill for at least 30 minutes before serving, as the flavours deepen and meld on standing.
Variations: Some versions add a small amount of ground ginger to the dressing for extra warmth. A lighter version uses natural yoghurt in place of some of the mayonnaise. A vegetarian version replaces chicken with chickpeas and diced apple. For a vegetarian version, replace the chicken with 400 g of drained, cooked chickpeas and one diced apple, keeping the curried mayonnaise dressing and toppings unchanged.
Nutrition: Calories: 420 kcal | Protein: 28 g | Carbs: 16 g | Fat: 28 g
FAQs:
Q: Why is it called coronation chicken?
A: It was specially created by English chefs for the official banquet marking the coronation of Queen Elizabeth II in 1953, and the name has stuck ever since.
Q: Can coronation chicken be made ahead for a party?
A: Yes, it is often better made a few hours or even a day in advance, as chilling allows the curried dressing to fully flavour the chicken.
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