Coronation Chicken Salad
This dish was created in 1953, for the Coronation of Queen Elizabeth. Coronation chicken has been said to have been inspired by Jubilee Chicken, a dish prepared for the Silver Jubilee of George V in 1935. The essential ingredients are curry and mango chutney, reflecting the English love of Indian cuisine.
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp curry powder (more or less, according to taste.)
- 2 tbsp mango chutney
- 1 tbsp cider or champagne vinegar
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- 4 cups cooked chicken, diced (see poaching instructions below or use a rotisserie/leftover chicken)
- 1/2 yellow onion, finely diced
- 1 stalk celery, finely diced
- 1/4 cup currants or raisins
- 1/4 cup chopped cashews for garnish
- Boston leaf lettuce, washed
- Watercress, baby arugula or micro-greens, washed and de-stemmed, for garnish
- In a bowl, combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.
- Add the chicken, onion, celery, and currants/raisins. Stir until everything is well-coated.
- Refrigerate overnight to let all the ingredients get to know each other a little better.
- To serve, place on a piece of Boston leaf lettuce or use as a sandwich filling. Top with chopped cashews and a “crown” of watercress, arugula or micro-greens.
Poaching Chicken Breasts: Place 4 skinless, boneless chicken breasts in a skillet. Add just enough water to barely cover the chicken. Add 1 chopped onion, carrot and celery stalk, fresh thyme sprig, bay leaf and 4 whole peppercorns and 1 tsp salt. Bring mixture to a boil, reduce heat and simmer 10 minutes. Remove from heat, cover the skillet and allow chicken to sit in hot broth for 15 to 20 minutes. Remove from hot liquid and chill until ready to use.
Makes 4 to 6 portions
Only the finest ingredients will do.
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