Coronation chicken can be found everywhere in the UK; it’s a sandwich filler, a baked potato filling, and there’s a cafe down the road from my office that serves the best coronation chicken salad! It’s zesty and full of flavour, and best of all, they don’t put raisins in it.
Coronation Chicken was created specially for Queen Elizabeth II’s coronation lunch in 1953. It was served to the Queen and all the foreign dignitaries, accompanied by a rice salad. The original recipe is served cold consisting of poached chicken in a sauce of mayonnaise, cream, tomato paste, lemon juice, red wine, apricot pieces and curry spice, though I’ve changed it up a bit.
Ingredients – serves 4
300-400g cooked chicken
50g natural or greek yoghurt
100g mango chutney
1.5 tsp curry powder
1 tbsp. lemon juice
2 romaine lettuces, or your favourite type of lettuce
16-20 cherry tomatoes
4 spring onions
Fresh coriander, to serve
Optional: olive oil and balsamic vinegar to dress the salad
In a large bowl, shred the chicken with a fork into small pieces.
In another bowl, mix together the mayonnaise, yoghurt, curry powder, mango chutney and lemon juice until well combined. Add to the chicken and stir well, then set aside.
To make the salad, roughly chop the lettuce and place into a large salad bowl. Halve the tomatoes, slice the cucumber and spring onion and add to the bowl. Slice the avocado in half, cut a crisscross pattern into it, and scoop the avocado into the bowl. Drizzle with a bit of olive oil and balsamic vinegar, and then toss salad well to combine.
Place the salad onto your favourite plate. Divide the chicken mix into four, and spoon on top, garnish with some slivered almonds and fresh coriander leaves and enjoy!