Coronation Chicken Salad Recipe

Do you want to make a healthy but low-calorie salad that can be stored in a refreshing condition for a while and delicious too? Try a Coronation Chicken Salad, something stunningly fresh, filling and scrumptious to taste. The fascinating story behind the traditional Coronation chicken clearly states that it was first geared up on the eve of the Queen’s Coronation in 1952. Variation was brought to its ingredients and recipes with the passage of time in order to improve its overall taste and texture. However, this simple recipe of Coronation Chicken Salad not only makes a tasty side dish but a magnificent sandwich filling as well. You can serve it cold with some homemade pita chips, rice salad or a crisp garden salad.

Preparation time: 25 minutes
Cook time: 8 minutes
Marinating: 2 hours
Serving size:
Utensils needed:
saucepan, stove, knife, spoon, mixing bowl, large serving bowl, four medium salad bowls


– 100g of roast chicken – shredded dark meat (sliced breast)
– 120g of shallots – finely chopped
– 30g of butter
– 2 tablespoons of curry powder
– 1 red chili – finely chopped
– 20g of tomato paste
– 400ml of white wine
– 2 bay leaves
– 250ml of chicken stock
– 80g of apricot jam
– 350g of mayonnaise
– 100ml of cream
– 100g of crème fraiche
– 50ml of lemon juice
– 1 pinch of salt
– 1 pinch of black pepper
– 20g of chopped coriander

Garnishing – optional

– Handful Shredded lettuce leaves
– Handful Crushed almonds
– Handful Chopped spring onions
– Handful Mixed leaves

Note: The garnishing ingredients should be enough to decorate four servings.


  • 1

    Add the butter to a non-sticking saucepan, set on stove with medium heat and wait until the butter melts completely.  Add in the finely chopped shallots, cover the pan and sweat the ingredients with salt and ground black pepper for 2 to 3 minutes.

    Note: Sweating the shallots means cooking them in a covered pan over a medium heat without letting its ingredients colored. It helps in maintain the original taste of the salad.

  • 2

    Add the bay leaves, tomato paste and curry powder  to the mixture in the saucepan cook for 2 to 3 more minutes or until lightly tender.

  • 3

    Pour in the white wine, apricot jam and chicken stock. Now, reduce the heat of the stove and let it simmer until thick and rich syrup consistency is formed. Remove the saucepan from heat and set aside to cool.

  • 4

    Until the mixture is cooling, whisk together the mayonnaise, cream, crème fraiche, lemon juice, and chopped coriander in a medium bowl. Season with salt and ground black pepper to taste.

  • 5

    Shift this mayonnaise-mixture to a large serving dish and add in the previously prepared saucepan’s butter mixture. Toss both mixtures to incorporate them thoroughly.

    Note: Use a large spoon for this purpose so that you can mix both of the ingredients properly. Otherwise, you cannot attain the desired taste when the ingredients are not thoroughly mixed.

  • 6

    Place the slices of roasted chicken in the serving dish and toss until coat well. Cover the bowl with wrapping sheet and set aside to marinate for approximately 2 hours.

    Note: It is better to make this mixture in advance and leave overnight so that the ingredients get enough time incorporate. The more the marinating period, the more delicious will be the salad.

  • 7

    Once the mixture has marinated, pick four medium salad bowls or plates and arrange the mixed leaves at their bottom.

  • 8

    Now, shred the fresh lettuce leave and place them at the top of the mixed leaves.

  • 9

    Spoon the coronation chicken right on the top of the herbs and sprinkle with chopped spring onions and almonds.

  • 10

    Your Coronation Chicken Salads are ready; serve cold and enjoy.

    Note: You can dish this salad up with some pitta chips to give it more traditional finishing touch.

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