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Classic Coronation Chicken Salad

With juicy chicken, mango chutney, and a hint of currypowder, every bite is rich, creamy, and satisfying. Make this timeless saladfor meal prep, parties, or quick weekday lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Salad
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cooked and shredded or diced
  • 120 g mayonnaise
  • 2 tablespoons Greek yogurt or crème fraîche
  • 1 tablespoon mild curry powder
  • 1 tablespoon mango chutney
  • 1 teaspoon lemon juice
  • 50 g dried apricots or raisins chopped
  • 30 g toasted flaked almonds
  • 2 spring onions finely sliced
  • 1 small handful fresh coriander chopped (optional)
  • Salt to taste
  • Black pepper to taste
  • Mixed salad leaves for serving

Method
 

  1. Cook chicken breasts in simmering water or stock for 18–20 minutes until fully cooked. Allow to cool, then shred or dice into bite-sized pieces.
  2. In a large bowl, combine mayonnaise, Greek yogurt, curry powder, mango chutney, and lemon juice until smooth.
  3. Add chopped chicken to the dressing and mix well until evenly coated.
  4. Fold in dried apricots or raisins, toasted almonds, spring onions, and coriander if using.
  5. Season with salt and black pepper to taste.
  6. Chill in the fridge for at least 20 minutes before serving to allow flavours to develop.
  7. Serve over mixed salad leaves, in sandwiches, wraps, or baked potatoes.

Notes

Chef’s Tips
  • Rotisserie chicken works brilliantly for a quick shortcut.
  • For extra crunch, add diced celery or chopped apple.
  • Adjust spice levels with extra curry powder or a pinch of chili flakes.
  • This salad keeps well refrigerated for up to 2 days, making it ideal for meal prep.