Coronation Chicken Salad
A touch of curry, crunch from some almonds, and sweetness from dried fruit and mango chutney are the hallmarks of Coronation Chicken Salad, a vintage recipe that’s enjoying a revival. This chicken salad recipe is delicious, easy to make, and it’s delightfully different. Perfect on sandwiches or just the end of a fork, this delish salad is a must-try!
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Originally created to celebrate the coronation of Queen Elizabeth II in 1953, Coronation Chicken Salad has been around for decades. It’s changed over the years to make use of commonly available ingredients, but it is the signature touch of sweetness and almond crunch along with a dash of curry that set this salad apart.
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I love this chicken salad. It’s easy to make and it’s super tasty, plus it’s different than the same old chicken salad you see everywhere. I love that the flavors get better as it sits, too, and it’s a great use of leftover rotisserie or grilled chicken, though I have been known to bake chicken breasts just to make this recipe.
What you’ll love about Coronation Chicken Salad
- It’s perfect for lunches, and picnics, and elegant enough for special occasions. Make finger sandwiches for high tea and fully embrace this recipe’s British roots!
- The unique combination of curry, mango chutney, and almonds offers a sweet, savory, and slightly nutty taste.
- Coronation Chicken Salad is easy to make. You can find the mango chutney in the Indian or ethnic food aisle of your supermarket, and the rest of the ingredients are pretty common.
Ingredients
- Cooked chicken breast – Leftover rotisserie chicken is a great substitute; remove the skin for the best texture.
- Mayonnaise – Use a full-fat mayonnaise for the creamiest dressing.
- Sour cream – Full-fat sour cream gives the best texture, but Greek yogurt is a safe substitute.
- Raisins – Diced dried apricots are a great alternative if you prefer a less sweet flavor.
- Curry powder – I like a mild curry powder so it doesn’t overpower the other ingredients.
- Green onion – Slice both the white and green parts thinly so they blend evenly into the salad.
- Slivered almonds – I always toast them first for the best flavor and crunch.
- Mango chutney – If it’s chunky, chop it finely so it mixes evenly into the dressing.
- Salt and pepper – Season to taste.
- Fresh parsley – Flat-leaf parsley is my preference, but curly parsley works if that’s what you have.
How to Make Coronation Chicken Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the cooked chicken breast into small, bite-sized cubes and place them in a large mixing bowl. Try to keep the pieces a similar size so every bite has a balanced mix of ingredients.
Add the mayonnaise, sour cream, mango chutney, raisins (or diced dried apricots), and curry powder to the bowl. Stir until the dressing is smooth and the chicken is evenly coated. A silicone spatula works well for gently folding everything together without breaking up the chicken.
Fold in the sliced green onions, slivered almonds, and fresh parsley. Season with salt and pepper to taste, then give the salad one final stir to distribute the ingredients evenly.
Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling gives the flavors time to meld together and enhances the overall taste.
Serve chilled and enjoy!
Chef Jenn’s Tips
- If using leftover chicken, ensure it’s not overly seasoned to avoid overpowering the other flavors in the salad.
- Toast the almonds lightly in a dry pan for a few minutes to enhance their flavor and add a delightful crunch to the salad.
- For a healthier option, you can substitute Greek yogurt for sour cream or use a lighter mayonnaise.
Make It A Meal
This Coronation Chicken Salad is perfect on sandwiches, on a bed of greens, or just on the end of a fork. Serve it on a bed of mixed greens for a light and refreshing meal, or sandwich it between two slices of crusty bread for a satisfying lunch along with a bowl of soup. I also love chopping the chicken into tiny pieces and serving this salad as finger sandwiches for high tea along with other British treats like buttery scones.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. It won’t freeze well, so eat this salad while it’s fresh.
Coronation Chicken Salad
Ingredients
- 1 pound cooked chicken diced
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons mango chutney
- 2 tablespoons raisins or diced dried apricots
- 2 tablespoons slivered almonds, toasted
- 1 teaspoon curry powder
- 1 green onion white and green parts, sliced
- salt and pepper to taste
Instructions
- Chop the cooked chicken breast into small cubes and place them in a large mixing bowl.
- Add the mayonnaise, sour cream, mango chutney, raisins (or diced dried apricots), and curry powder to the bowl.
- Mix thoroughly until all the ingredients are well combined and the chicken is fully coated.
- Stir in the sliced green onions, slivered almonds, and fresh parsley. Season with salt and pepper to taste.
- Refrigerate the salad for at least an hour before serving, allowing the flavors to develop.
Notes
Chef Jenn’s Tips
- If using leftover chicken, ensure it’s not overly seasoned to avoid overpowering the other flavors in the salad.
- Toast the almonds lightly in a dry pan for a few minutes to enhance their flavor and add a delightful crunch to the salad.
- For a healthier option, you can substitute Greek yogurt for sour cream or use a lighter mayonnaise.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.