With a sweet-savory blend of chicken, chutney, curry and dried fruit, coronation chicken salad is perfect for royal wedding watchers–or for a summer picnic or brunch. Top bread or lettuce, then serve as an entrée or appetizer.
Are you a romantic like I am? If so you are probably checking out wedding dresses and royal page boys in the days leading up to Prince Harry and Meghan’s Saturday wedding.
Back a few years ago, when older brother Prince William married, I was equally excited. I got up early to catch events on the “telly” and made scones to celebrate! What should I serve this time?
Fortunately, book club came to the rescue. One of our members offered up “Coronation Chicken Salad” for a monthly meeting and everyone loved it. That would be perfect!
The recipe for Coronation Chicken Salad dates back to 1953, the year Queen Elizabeth II was crowned. With a healthy dose of curry and other Indian influences, it delivers a taste profile that is delicious and complex—no boring chicken salad for this event!
I served my test batch for lunch last weekend on slider-sized rolls, but this would also be great over lettuce as a dinner salad. And it would make a fine appetizer on crackers or cocktail rye.
- 1 tablespoon butter or oil
- 1 medium onion, chopped
- ¼ cup red wine
- 3 tablespoons mango chutney
- 2 tablespoons tomato paste
- 1 ½ tablespoons curry powder
- Juice from ½ lemon
- 1 bay leaf
- ½ cup mayonnaise
- Salt, pepper to taste
- 2 pounds cooked chicken breast
- 1 ½ ounces dried fruit (chopped apricots in the original but I used ¼ cup currants)
- Rolls or lettuce for serving.
- Heat butter or oil in a small saucepan. Add chopped onion and cook until translucent. Add remaining dressing ingredients and simmer until sauce is thickened, about 8-10 minutes. Discard bay leaf and place dressing in refrigerator to cool.
- When dressing is cool, stir in the mayonnaise. Add salt and pepper to taste. Chop the chicken into bite sized pieces, then add to the dressing along with the dried fruit. Stir to combine.
- Serve on soft buns, bread or croissants -- or over lettuce. Will also work dolloped on cocktail-sized bread as tea sandwiches or appetizers.
- I cooled my dressing in the freezer, stirring occasionally, to hasten the process.
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