If you've never had this, you are in for a treat with this curried coronation chicken salad recipe. Similar to a traditional chicken salad, a few simple additions make the coronation salad a hit. Rich flavors from curry, the crisp bite of celery, perfectly cooked chicken, and of course, a sweet addition in golden raisins, make this a favorite in our house.
Coronation Chicken Salad Recipe
The first time I had coronation chicken salad was when my husband and I spent an anniversary weekend in a small resort town that had a lovely tea shop. We sat down to "high tea" and one of the many finger sandwiches on our plates was coronation chicken salad.
The first bite told me that it would be something I would work to recreate at home. This recipe was the result of a few trial and error efforts, all of which tasted delicious. If you enjoy the flavors of curry, then this is sure to be a favorite. A little sweet and a whole lot savory, this is a great lunch or sandwich spread.
Where Did Coronation Chicken Salad Originate?
The first version of coronation chicken was created by renowned English food writer, Constance Spry, and chef Rosemary Hume. It was actually created as an addition to the menu served for Queen Elizabeth's II coronation in 1953. A simple cold chicken dish was spiced with freshly made curry powder, dried apricots, and a creamy sauce.
Modern versions include mayonnaise, Greek yogurt, or creme fraiche as the base of the sauce. Dried curry powder blends or curry paste are added for flavor while mix-ins may include slivered almonds, dried apricots, or golden raisins.
Does All Coronation Chicken Salad Have Curry?
While traditionally coronation chicken has a curry powder or curry paste added to the creamy dressing, some options do not. In some instances, the herb blend will be more fresh herbs or Italian herbs with less of a curry presence. While I wouldn't call that coronation chicken, some do name it that.
If you aren't a big fan of curry flavor, you can use just a few of the spices traditional to curry rather than a pre-made curry powder for flavor. Garlic, onion, turmeric, and oregano are all great additions that come together for a delicious flavor.
What Should I Serve This With?
Chicken salad is most often served on soft white bread or sourdough bread. For traditional high tea, it would be served on white bread with no crusts. With a slightly sweeter flavor, I think it would also fit beautifully with Hawaiian sweet bread. In fact, Hawaiian bread slider buns are a great choice for this salad.
If you prefer, it can also be served over a nice bed of fresh greens or with a side of crackers. A nice whole grain cracker or sesame cracker compliments the flavors beautifully.
How Long is Chicken Salad Good?
When making any dish with a mayonnaise base that is mixed in with other ingredients, I prefer to eat within 3 days. It is best the first day but is safe to eat for up to 3 days after preparing.
When storing this recipe, make sure it is placed in an airtight container and refrigerated within 3 hours of preparation. If you plan to serve on bread as a sandwich, I recommend waiting to prepare on bread until ready to serve so the bread doesn't get soggy or stale.
Can I Use Rotisserie Chicken for Chicken Salad?
You can definitely cut corners and save time by using shredded or chopped rotisserie chicken for this recipe. This is a great way to use up leftover chicken or to save a bit of time in the kitchen. Just remove any skin and pull the chicken from the bones and then chop into bite-sized pieces before mixing with the rest of the ingredients.
You may also use canned chicken that has been drained. It will provide a slightly different texture in the mixture, but the results will taste just as delicious once mixed together.
What if I Can't Find Creme Fraiche?
If you can't find creme fraiche in your local grocery store, you can simply substitute sour cream. If you are looking for ways to cut calories, nonfat plain Greek yogurt is another great choice for use in place of the creme fraiche.
- Chicken breast
- Curry powder
- Creme fraiche
- Mango chutney
- Worcestershire sauce
- Dried apricots
- Golden raisins
Optional for serving: Parsley, white bread, or crackers
How to Make Coronation Chicken Salad
Add the chicken breasts to a large stockpot and cover with cold water.
Bring the water to a boil, then reduce heat to medium and continue cooking for an additional 15 minutes until cooked through.
Once the chicken has cooked, drain, and set aside to cool.
While the chicken is cooling, heat a small skillet over medium heat. Add the curry powder to the skillet and toast for 30-second stirring constantly then remove from heat immediately and pour into a large bowl.
Chop the chicken into bite-sized pieces.
To the curry powder, add the mayonnaise, creme fraiche, and Worcestershire sauce and stir.
Add in the mango chutney, celery, dried apricots, and almonds and stir.
Add the chopped chicken to the bowl and stir into the dressing mixture.
Serve with fresh chopped parsley and your choice of bread, crackers, or toast.
More Yummy Lunch Ideas
Chicken salad is a great choice for lunch, but I have tons of other great ideas that are just as easy to throw together. Whether you need something cold or warm, below are some great choices for a delicious lunch.
- Creamy Grilled Chicken and Cheese Sandwich
- Incredible 3-Ingredient Tomato Soup
- Vietnamese Steak and Noodle Salad
- Burst Tomato Frittata with Fontina and Basil Oil
- Cold Pasta Salad with Italian Dressing
- Crispy Air Fryer Chicken Taquitos
- Delicious Homemade Egg Salad Recipe
While I like making this recipe with chunks of chicken, you can also easily shred the chicken. One easy trick for shredding chicken is to use your hand mixer in a large bowl. Simply drain the cooked chicken and put into a deep bowl then use the mixer on low speed to "shred" the chicken fast and easily.
Easy Curried Coronation Chicken Salad Recipe
Dress up your lunch table with this delicious and easy to make curried coronation chicken salad recipe with tender chicken, creamy curry sauce, and bits of sweet raisins and apricots throughout.
- 1 lb boneless skinless chicken breasts
- 2 tablespoon curry powder
- 1 cup mayonnaise
- ½ cup creme fraiche
- 3 tablespoon mango chutney
- 1 teaspoon Worcestershire sauce
- 2 celery stalks, finely chopped
- ¼ cup dried apricots, chopped
- ¼ cup golden raisins
- ⅛ cup slivered almonds
- Chopped fresh parsley
- White bread
- Add chicken to a large stockpot and cover with cold water then bring to a boil over high heat;
- Reduce the heat to medium and cook for 15 minutes until chicken breasts are cooked through;
- Drain and set aside the chicken to cool then chop into bite-sized pieces;
- While the chicken is cooling, heat the curry powder for 30-seconds in a small skillet over high heat stirring constantly;
- In a large bowl, add the toasted curry powder, mayonnaise, creme fraiche, and Worcestershire sauce then stir;
- Add in the mango chutney, celery, apricots, and almonds then stir to combine;
- Mix in the chopped chicken;
- Serve with a sprinkle of fresh parsley with your choice of bread or crackers.
This is best chilled for at least 2 hours prior to serving so all ingredients are the same temperature.
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Amount Per Serving: Calories: 541Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 104mgSodium: 381mgCarbohydrates: 19gFiber: 3gSugar: 12gProtein: 26g
I love this recipe! I did add garlic as did island girl. I didn't have soy so put worchestershire in. I will add that because I take my lunch to work I froze this in small batches.