Curried Chicken Salad Recipe (aka Coronation Chicken)

easy curried chicken salad recipe featured image

Curried Chicken Salad Recipe (aka Coronation Chicken)

Packed with flavor and crunch, this coronation chicken salad recipe features a creamy mayo based dressing with mango chutney, curry powder, dried apricots, toasted almonds, fresh herbs, and tender chicken.

Course Lunch, Main Course, Salad

Cuisine British

Keyword Coronation Chicken, Coronation Chicken Recipe, Coronation Chicken Salad, Curried Chicken Salad, Curried Chicken Salad Recipe, Curry Chicken Salad

Prep Time 10

Cook Time 0

Servings servings

Calories 263kcal

Author Faith Gorsky

Ingredients

1/2 cup mayo (or 1/4 cup mayo + 1/4 cup plain unsweetened Greek yogurt or crème fraîche)
3 tablespoons mango chutney (see Notes)
1 tablespoon fresh lemon juice
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked diced chicken (see Notes)
2 scallions green and white parts, thinly sliced
3 tablespoons chopped fresh cilantro
1/4 cup minced dried apricots (or sultanas/golden raisins)
6 tablespoons blanched sliced almonds toasted (also called flaked almonds)

Optional Serving Ideas:

Lettuce (or leafy salad greens)
Bread (for finger sandwiches)
Crackers

US Customary - Metric

Instructions

Make the dressing. Add the mayo, mango chutney, lemon juice, curry powder, salt, and black pepper to a large bowl, and stir to combine.
Stir. Add the chicken, scallion, cilantro, and apricot, and fold everything together to coat in the creamy dressing.
Serve. Sprinkle the toasted almonds on top, and serve any way you like.

Notes

Nutrition Information: The nutritional information for this recipe was calculated without the optional serving ideas.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If you’re not serving it right away, wait to add the almonds until right before serving.
For the Chicken: You can use poached chicken, leftover roast chicken, rotisserie chicken, or even canned chicken for this recipe. If you’ll be cooking the chicken yourself, the fastest and easiest method is to poach it; for 3 cups of cooked diced chicken, you’ll need about 1 pound to 1 1/4 pounds of raw chicken. The 3 cups of cooked diced chicken doesn't have to be exact; 2 1/2 cups to 3 1/2 cups of cooked diced chicken will work fine here.
Mango Chutney: I like to use Royal Preserve Spiced Mango Confit (linked in the ingredient list above) for this recipe, which is available on Amazon. It has a nice sweet heat, and I really like the touch of ginger in it.

Nutrition