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EasyMain coursesmeatCC0 1.0 Universal
Classic British Coronation Chicken Salad with Curried Mango Dressing and Almonds
The celebratory dish created for Queen Elizabeth II's coronation banquet in 1953: tender poached chicken breast in a creamy curry-spiced mayonnaise infused with mango chutney, apricots, and toasted flaked almonds.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Boneless skinless chicken breasts600 g
- Good quality mayonnaise150 g
- Greek yogurt 10%80 g
- Mild Madras curry powder1 tbsp
- Sweet mango chutney, finely chopped2 tbsp
- Dried apricots, finely chopped40 g
- Toasted flaked almonds35 g
- Fresh lemon juice1 tbsp
- Fresh cilantro, chopped2 tbsp
- Fine sea saltĀ½ tsp
Preparation Steps
1
Poach chicken breasts in gently simmering salted water for 15 mins until cooked through. Cool completely and dice into 2cm bite-sized cubes.
15 min timer
2
Toast curry powder 30 seconds; whisk in a bowl with mayonnaise, Greek yogurt, mango chutney, chopped apricots, lemon juice, and salt.
5 min timer
3
Fold diced chicken into the curry dressing; chill 30 mins to meld flavors. Garnish with toasted almonds and fresh cilantro; serve with crisp greens or in sandwiches.
30 min timer
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Nutrition Facts
per servingCalories
440
Protein
36g
Carbohydrates
16g
Fat
26g
Allergens
EggsMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
