Coronation Chicken Salad
Coronation Chicken Salad is an Indian-inspired, curried chicken salad that was originally served for her coronation banquet in 1953. It has the perfect balance of sweet and savory with just a touch of heat.
- Prep Time: 15 minutes
- Chilling time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main dish
- Method: Toss
- Cuisine: British
Ingredients
For the sauce:
- 1 tablespoon butter
- 1 cup chopped sweet onion
- 6 tablespoons Major Grey’s Chutney
- ¼ cup tomato paste
- ¼ cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons curry powder
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- ½ cup mayonnaise
For the salad:
- 3 cups minced roasted chicken
- ½ cup toasted slivered or sliced almonds
- ½ cup chopped celery
- 3 tablespoons finely chopped dried apricots
- 2 tablespoons finely minced fresh chives
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons raisins
Crackers, bread, or lettuce leaves for serving
Instructions
Make the sauce.
In a saute pan over medium heat, melt the butter and saute the onions until translucent – about 5 minutes.
Add the chutney, tomato puree, water, vinegar, curry powder, lemon juice, brown sugar, salt, pepper, and bay leaf, and stir to combine.
Bring the mixture to a simmer and cook for 10 minutes or until the mixture resembles the consistency of ketchup.
Remove from the heat and allow to cool completely.
Remove and discard the bay leaf.
Whisk in the mayonnaise until blended.
Make the salad.
Toss the chicken, celery, almonds, apricots, chives, parsley, and raisins in a large bowl.
Pour the sauce over the mixture and fold until all the ingredients are coated in the sauce.
Spoon the mixture into a serving bowl and chill for at least 30 minutes.
Serve with crackers, as a sandwich filling, or scooped onto a bed of lettuce.
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Find it online: https://eatsbythebeach.com/coronation-chicken-salad/