This iconic British recipe has been a favorite since the 1950s, but my version adds a tropical twist that’s sure to brighten up any meal. Juicy chicken gets tossed with a creamy curry-mango dressing, crisp salad greens, and a sprinkle of crunchy almonds and cashews. It’s a party for your taste buds.
About the Recipe
Why should you give this Coronation Chicken Salad a try? For starters, it’s a taste of British culinary history with an exciting modern spin. The original dish was created for Queen Elizabeth II’s coronation in 1953 and has been beloved ever since. My version keeps the classic flavors while adding vibrant mango for a burst of tropical sweetness. It’s also incredibly versatile – you can serve it as a main dish salad, a sandwich filling, or even a dip with crackers or pita chips. Plus, it’s packed with lean protein and plenty of crunch.
Why You’ll Love This Recipe
Preparing meals at home doesn’t mean you have to sacrifice flavor. This Coronation Chicken Salad is proof that homemade can be downright gourmet. The creamy curry-yogurt dressing has a richness that will have you going back for seconds. But it’s not too heavy thanks to the bright, refreshing pop of mango. And those toasted nuts on top? Pure bliss with every crunchy bite. It’s a flavor adventure fit for royalty, yet so easy to whip up.
Coronation Chicken Salad
Cooking Tips
For the best texture, prepare the chicken and dressing first, then gently fold everything together right before serving. This keeps the salad greens from getting soggy. Feel free to use rotisserie chicken for convenience. And don’t skip toasting the nuts – it takes them from good to mind-blowingly flavorful.
Serving and Storing Suggestions
This Coronation Chicken Salad makes a fabulous light lunch or dinner, serving 4-6 people. Have it ready in about 30 minutes of prep time. Leftovers will keep in the fridge for 2-3 days. Just give it a quick toss before serving again.
Similar Recipes
- Curried Chicken Salad
- Mango Avocado Salad
- Chicken Waldorf Salad
- Indian-Spiced Chicken Wraps
- Creamy Cashew Chicken Salad
Coronation Chicken Salad
Ingredients
- 225 gms Chicken (boneless, cooked and torn into large strips)
- 1/4 cup Salad Leaves
- 1 Mango (small, peeled, stoned, sliced)
- 1/2 tbsp Mango Chutney
- 2 tbsp Plain Yoghurt
- 2 tbsp Mayonnaise
- 1/2 tbsp Curry Paste
- 1 Onion (small, chopped)
- 1 1/2 tsp Whole Almonds (blanched)
- 1 1/2 tsp Cashewnuts
- 1 1/2 tsp Sunflower Oil
- Salt as per taste
- Black Pepper Powder as per taste
- Coriander Leaves as required
Instructions
- Heat oil in a pan over medium flame.
- Add the cashewnuts and almonds. Fry for a minute or until golden.
- Remove and keep aside.
- Add the onions to the pan and saute until golden or for 5 minutes.
- Add the curry paste and cook for 30 to 45 seconds.
- Remove and transfer to a bowl.
- Add the mango chutney, yogurt and mayonnaise to the onion mixture and mix well.
- Add the chicken strips and toss well to coat.
- Place the salad leaves in a serving bowl.
- Add the chicken mixture to the bowl and toss gently.
- Sprinkle the cashewnuts and almonds.
- Garnish with the coriander leaves.
- Serve.
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Frequently Asked Questions
Can I make this salad vegetarian or vegan?
Surely. merely substitute chickpeas or your favorite meat alternative for the chicken. For a vegan version, swap the yogurt for a dairy-free variety and use vegan mayo. The flavors will still shine through beautifully.
What’s the best way to slice the mango?
Stand the mango stem-side down and slice off the “cheeks” close to the pit. Then score the flesh into cubes and scoop them out with a spoon. So easy and no wasted fruit.
How spicy is the curry flavor?
Don’t worry, this curry dressing has just a hint of warmth rather than excessive heat. The richness of the yogurt and mayo helps balance the spices too. But feel free to adjust the curry paste to your own heat preference.
Can I prep this salad in advance?
For the best fresh texture, I recommend assembling the full salad right before serving. However, you can without a doubt make the chicken and dressing ahead of time and store them separately in the fridge until you’re ready to toss everything together.
What can I substitute for the nuts if I have an allergy?
No problem. merely omit the nuts, or try substituting toasted sunflower or pumpkin seeds for a similar crunchy element. You could even sprinkle on some toasted coconut flakes for tropical flair.
