CORONATION CHICKEN SALAD

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

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.