Best Fresh And Easy Coronation Chicken Salad Recipes

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THE ORIGINAL CORONATION CHICKEN



The Original Coronation Chicken image

Make a British royal dish in just 10 minutes! Classic Coronation Chicken is super easy to prepare and great for sandwiches, salads and jacket potatoes!

Provided by Andrea Soranidis - The Petite Cook

Categories     Appetizer

Time 15m

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot) (finely chopped)
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon double-concentrated tomato paste
60 ml red wine
60 ml water
1 tablespoon fresh lemon juice
1/4 teaspoon brown sugar
200 g mayonnaise
125 g creme fraiche (or unsweetened whipped cream)
1 tablespoon dried apricots (finely chopped)
2 large skinless chicken breasts ((600 g or 6 cups) cooked and shredded or cut into chunks)
salt & pepper to taste
3 tablespoon toasted almond flakes ( (optional))

Steps:

  • Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
  • Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
  • Add in the tomato paste, red wine and water and bring to a gentle boil.
  • Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
  • Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
  • In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
  • Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
  • Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

Nutrition Facts : Carbohydrate 6 g, Protein 11 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g, Calories 476 kcal, ServingSize 1 serving

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE



The Classic 1953 Coronation Chicken Salad Recipe image

This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs cooked chicken breasts (chicken pieces or whole cooked chicken)
2 teaspoons vegetable oil
1 small onion, peeled and diced finely
1 tablespoon curry paste
1 tablespoon tomato puree
2 fluid ounces red wine
1 bay leaf
1/2 lemon, juice of
4 canned apricot halves
1 tablespoon apricot jam
1/2 pint mayonnaise
4 fluid ounces whipping cream
salt & pepper
watercress (to garnish)

Steps:

  • Remove the skin and any bones from the chicken and cut into small pieces.
  • Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
  • Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
  • Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
  • Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
  • Place the pureed apricots into a bowl and mix in the mayonnaise.
  • Add the onion sauce and apricot jam and mix well.
  • Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
  • Season with salt & pepper and if necessary add a little extra Lemon Juice.
  • Finally, fold in the chicken pieces coating them with the mixture well.
  • Garnish with watercress and serve.
  • Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

CORONATION CHICKEN



Coronation Chicken image

A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.

Provided by CZARDAS

Categories     Salad

Time 2h

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
⅓ cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
⅔ cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
¾ cup toasted cashews

Steps:

  • In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
  • In a large bowl, stir together chicken strips, raisins, and half of the mango.
  • In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 27.9 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 5.2 g, Sodium 301.6 mg, Sugar 18.8 g

CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS



Coronation Chicken Salad With Mangoes and Almonds image

This sweet-tangy curried chicken salad, tossed with mango and crunchy toasted almonds, was invented to honor the crowning of Queen Elizabeth II in 1953, and served at her coronation luncheon. While chef Tom Aikens follows the original recipe closely, he brightens the dressing with minced hot chiles and chunks of sweet mango. A tad labor-intensive but I think it is worth the effort - have seen the other Coronation Salads and none is like this take on it. F&W Magazine. From Comfort Food: English Style, The Best Chicken Salad Recipes Published January 2009 Forgot to include 60 minutes chilling time. :)

Provided by Manami

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 25

2 tablespoons unsalted butter
1 large shallot, minced
1 large hot red chili pepper, seeded and minced
2 teaspoons curry powder
2 tablespoons tomato paste
2/3 cup dry white wine
2/3 cup chicken stock or 2/3 cup low-sodium broth
1/4 cup apricot jam
1 cup mayonnaise
1/2 cup creme fraiche
1 large mango, peeled and cut into 1/2-inch dice (2 cups)
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped cilantro
salt
fresh ground pepper
Tabasco sauce
2 whole chickens (3 lbs rotisserie chickens, skinned, leg meat shredded, breast meat sliced 1/4 inch thick)
1/4 cup sliced almonds
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 pinch sugar
8 cups finely shredded boston lettuce
cilantro leaf, for garnish

Steps:

  • In a small skillet, melt the butter.
  • Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
  • Stir in the curry powder and cook over high heat until fragrant.
  • Stir in the tomato paste and cook for 1 minute.
  • Add the wine and boil until reduced to 3 tablespoons.
  • Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
  • Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
  • Whisk the mayonnaise and crème fraîche into the curry dressing.
  • Fold in the mango, scallions, lemon juice and cilantro.
  • Season with salt, pepper and Tabasco.
  • In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
  • In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
  • In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
  • Add the shredded lettuce and toss well.
  • Transfer to a platter.
  • Arrange the leg meat over the lettuce and top with the sliced breast meat.
  • Spoon the remaining curry dressing over the salad.
  • Garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice white wine.

Nutrition Facts : Calories 1078.3, Fat 80, SaturatedFat 22.9, Cholesterol 280.1, Sodium 520.2, Carbohydrate 25.4, Fiber 2.2, Sugar 12.5, Protein 60.5

CORONATION CHICKEN



Coronation Chicken image

A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 cups

Number Of Ingredients 16

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons mango chutney
Juice of 1/2 lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped

Steps:

  • Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
  • Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
  • For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
  • Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
  • To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

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