Coronation Chicken Salad is a classic British dish, originally created for Queen Elizabeth IIs coronation in 1953. This delightful salad combines tender cooked chicken with a rich, creamy curry mayonnaise dressing, enhanced by the sweetness of mango chutney and a hint of spice. It is a versatile dish, perfect as a sandwich filling, on a jacket potato, or as a light meal with greens.
Coronation Chicken Salad
Coronation Chicken Salad is a classic British dish, originally created for Queen Elizabeth IIs coronation in 1953. This delightful salad combines tender cooked chicken with a rich, creamy curry mayonnaise dressing, enhanced by the sweetness of mango chutney and a hint of spice. It is a versatile dish, perfect as a sandwich filling, on a jacket potato, or as a light meal with greens.
Ingredients
- 2 cup cooked chicken breast shredded or diced
- 1/2 cup mayonnaise full-fat
- 1/4 cup Greek yogurt plain (optional
- 2 tbsp mango chutney sweet
- 1 tsp curry powder mild
- 1 tbsp lemon juice freshly squeezed
- 1/4 cup raisins golden (optional)
- 1/2 cup celery finely chopped (optional)
- 1/4 tsp salt to taste
- 1/8 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- In a medium bowl, combine the mayonnaise, Greek yogurt (if using), mango chutney, curry powder, and lemon juice. Whisk until smooth and well combined.
- Stir in the shredded or diced cooked chicken, raisins (if using), and chopped celery (if using).
- Season with salt and freshly ground black pepper to taste. Mix gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with fresh parsley if desired. Enjoy in sandwiches, on lettuce wraps, or as a side dish.
Notes
For a healthier version, use Greek yogurt instead of some of the mayonnaise. Add chopped almonds or cashews for crunch. Serve in lettuce cups, on crusty bread, or with a side of rice.
