This easy coronation chicken recipe is creamy, slightly spicy and a delicious and simple recipe for leftover roast chicken. Enjoy it as a chicken salad, or use as a sandwich filler.
This recipe is so quick and simple and is ready in 10 minutes! Cold cooked chicken, dried apricots and almonds are mixed into a mayo and Greek yogurt dressing spiced with curry powder and mango chutney.
This is one of my favourite chicken salad recipes. The creamy curried dressing with a slight tang from the greek yogurt goes so well with the cold chicken, and a hint of sweetness from the dried apricots and crunch from almonds means it really is a meal in itself – as well as being delicious with extra salad leaves, or between two slices of soft bread in a sandwich!
Why is it called coronation chicken? The original Coronation chicken was invented in 1953 for the banquet of the coronation of Queen Elizabeth II. The dressing was made with a combination of mayonnaise and whipped cream. However, in this recipe I have used plain Greek yogurt as a healthier alternative to the cream.
What is curry powder?
Curry powder is thought to be a British invention, and is a mixture of turmeric, ground cumin, ground coriander, ground ginger, chilli powder and pepper. It can be bought in mild, medium or hot strengths. In this salad, I use mild curry powder.
Use this coronation chicken:
- In a sandwich
- In a wrap – use either bought flatbread or make homemade chapatis
- Place in lettuce leaves and roll to make a no carb chicken wrap
- Spoon in on top of jacket potatoes
- Serve on top a handful of peppery watercress
How long will this salad keep for?
If you cooked the chicken the day before, then the salad will keep in an airtight container in the fridge for up to 2 days.
Can you freeze this dish?
No, I wouldn’t recommend freezing this chicken salad.
Make it yours:
Leftover poached chicken: use cold poached chicken instead of roast chicken.
Leftover turkey: swap the chicken for cooked turkey.
Dried Fruit: add 2 tablespoon of sultanas instead of the dried apricots.
No chives: use a finely chopped spring onion instead.
Why not try…
You may also like these other British recipes
Or these other easy lunch ideas:
- 2 tablespoons mayonnaise ($0.28 /£0.04p)
- 3 tablespoons plain yogurt ($0.27 /£0.09p)
- 2 teaspoons mild curry powder ($0.16 /£0.04p)
- 1½ tablespoons mango chutney ($0.28 /£0.08p)
- 2 tablespoons dried apricots, roughly chopped ($0.28 /£0.15p)
- 200g (7oz) leftover cooked chicken, roughly chopped ($1.10 /£0.50p)
- 2 tablespoons almonds, roughly chopped ($0.14 /£0.09p)
- 1 tablespoon fresh chives, roughly chopped ($1.25 /£0.17p)
- pinch black pepper ($0.01 /£0.01p)
- pinch salt, to taste ($0.01 /£0.01p)
- In a medium sized bowl combine the mayo with the greek yogurt, curry powder, mango chutney and dried apricots. Mix well and season to taste.
- Add the cooked chicken and almonds and lightly mix.
- Serve sprinkled with fresh chives.