CORONATION CHICKEN SALAD
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