Versions of this tasty chicken salad abound—several claiming to be the “original” one created for, and served at, Queen Elizabeth’s coronation luncheon in 1953, and again at a luncheon in honor of her Diamond Jubilee in 2017.  The basic combination of chicken, mayonnaise thinned with whipped cream, apricots, chutney, sultanas, curry and sliced almonds is a flavorful upgrade to a favorite summer salad staple.  Quantities of ingredients to taste, and to number of servings required.

  • Cold, cooked chicken, roughly chopped
  • Handful of sultanas, or golden raisins
  • 2-3 chopped apricots
  • Mayonnaise thinned a bit with whipped cream, Greek yogurt or sour cream
  • Mango chutney
  • Small amount of cinnamon
  • Curry powder to taste
  • Salt and pepper
  • Sliced toasted almonds

Toss together first 3 ingredients.  Mix dressing then mix gently into chicken mixture.  Serve in bowl lined with lettuce leaves, or in individual lettuce leaf cups.  Top with toasted almond slices.

The Kitchen Hive

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