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Coronation Chicken Salad is a British classic! A scrumptious combination of cold cooked chicken, dried apricots, toasted almonds and spring onions in a curry flavoured creamy dressing. Here is my version that will surely please everyone who is into delicious food!
If you are a fan of delicious and hearty salads that fill you up like a meal, take a look at another reader favourite Potato and Chicken Salad ‘Olivier’.
Coronation Chicken Salad is an absolute staple when it comes to British lunches but it remains relatively unknown outside of the British Isles. I have never heard of it until we moved to London years ago.
As with many classic recipes, this one is ubiquitous in most UK shops, which is both good and bad. It’s great because many tourists get to be introduced to the local specialty.
However, many expressions of this almost century old salad lack flavour and freshness. So people’s first introduction to this beauty of a salad is less than favourable.
Coronation Chicken Salad
Coronation chicken recipe was undoubtedly inspired by the Jubilee Chicken that was created for the silver jubilee of the reign of King George V. But it was actually created for the coronation of Queen Elizabeth II.
The recipe was invented by the culinary school Le Cordon Bleu London to be served at a coronation luncheon in 1953. The venue for the luncheon had a small kitchen that made preparation a challenge, so a simple menu was a must.
From this came coronation chicken or, as it was originally called, Poulet Reine Elizabeth. And truly, it is a delicate and elegant salad that is fit for a queen.
Although coronation chicken may not look like anything too luxurious from where we sit, this wasn’t the case when it was first unveiled. In the context of the post-World War II rationing in effect at the time, it was an aspirational dish.
Although served to a select few at the time, it has grown in popularity since, even if the recipe has been somewhat altered over time!
Ingredients
Cooked chicken is the main ingredient as the name suggests, which is not too unique or unusual. So what makes this chicken salad “coronation”, you might wonder.
The cooked chicken is dressed with a curry flavoured sauce, and is today usually mixed with raisins and nuts. As much as I like classics, I felt like I could definitely improve on the original recipe. Or at least bring my own personal twist.
Admittedly I wasn’t invited to the coronation luncheon, so I couldn’t definitely say that my recipe is better. However, I speak with confidence in saying that my version is much fresher and tastier than what you can find in most shops nowadays.
I kept the integrity of the classic by keeping it a cold chicken salad in a creamy curry flavoured dressing. I replaced the sultanas often found now with apricots. The original coronation chicken recipe actually used apricot jam, but I prefer dried apricots.
I also added rocket (arugula), spring onions, fresh coriander (cilantro) and black sesame seeds. You can use Nigella seeds as well.
Using a pre-cooked rotisserie chicken makes this salad a snap to put together. I personally love preparing it when I have leftover roast chicken in the fridge. If you need to cook some chicken fast, use my air fryer whole chicken recipe. 45 minutes and you are set!
But what really sets this Coronation chicken salad apart is the dressing. It’s sweet, tangy and fragrant. It pulls the entire salad together into one familiar yet slightly exotic dish.
Recipe Tips and Notes
- Only add arugula if you plan on eating the salad right away. Otherwise skip or add right before serving.
- This salad is one of my favourite ways to use up leftover roast chicken. Turkey will perfect in this salad as well!
- Toasted almonds are one of the highlights of this salad. Toast them in a frying pan over low or medium-low heat, keeping a close eye so they don’t burn. They will go from perfectly toasted to overdone very quickly, so remove from the This is an affiliate link.frying pan once they start to colour and leave them aside to cool.
- I’ve used dried apricots for their tangy, sweet taste and because it is closer to the original recipe. But it’s common to find raisins/sultanas used and they will make a very good substitute.
Serving Suggestions
I’ve added plenty of greens to my coronation salad, which makes this a lovely salad, perfect for lunch. It’s especially good as a salad to take to a barbecue or on a picnic.
But that’s not my favourite way to enjoy coronation chicken. I think it makes a killer sandwich which will make you the envy of your entire office. Serve it inside some tasty bread or in a wrap and you will not be disappointed!
Storage and leftovers
Coronation chicken will keep in the fridge for up to three days. So my recommendation would be to make a batch and keep it ready for lunches to come.
Make sure to keep it in an This is an affiliate link.airtight container so it doesn’t absorb any other smells or flavours from anything else in the fridge. And if you are storing it to enjoy later, don’t mix it with any rocket/arugula quite yet as it’ll be better if added when you plan to eat it.
Favourite chicken salad recipes to try
Or feel free to explore out Salad Recipe Collection for more inspiration. There you will find all kinds of recipes. From simple side salads to elaborate main dish salads, which are incredibly delicious and satisfying.
Coronation Chicken Salad
Ingredients
For the Salad
- 700g/3 cups cooked chicken , skins and bones removed and chopped
- 2 tbsp spring/green onions, sliced
- 10 dried apricots, chopped
- 2 tbsp sliced almonds, toasted
- 3 tbsp fresh coriander/cilantro, chopped
- 50g/2 cups rocket/arugula
- 1 tbsp black sesame seeds, or nigella seeds
- salt , to taste
For the salad dressing
- 80ml/1/3 cup plain yogurt
- 60ml/1/4 cup mayonnaise
- 1 tsp curry powder , fresh and good quality
- 1 tbsp mango chutney
- 1/2 tsp This is an affiliate link.smoked paprika
- 1 tbsp lemon juice
Instructions
- In a mason jar mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika and lemon juice. Stir with a fork to combine and set aside.
- Toast sliced almonds in a dry frying pan over low heat until they just about to start to colour. Immediately take off the heat and cool.
- Take the chicken flesh off the bones and remove skin, chop into bite sized chunks.
- In a large bowl combine chopped chicken, sliced spring onions, dried apricots, toasted sliced almonds, coriander/cilantro and rocket/arugula. Add the salad dressing and salt to taste, mix gently and sprinkle with black sesame seeds.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really nice recipe. I did not have apricots so subsituted dried cranberries. This is a recipe that lends itself to loads of creative ideas. Thank you for sharing. I also have made wraps with this salad when we go on picnics.
I love the idea of sweet and tart dried cranberries added to this salad, Corinne!
This is great with leftover turkey!
Oh yes, such a good idea!
I absolutely love chicken salads for the summer time. Perfect on their own – but I made this and served it in a sandwich wrap for work all week long! It’s really delicious. Thanks for this recipe!
Love the wrap idea, Lisalia!
Such a delicious combination of salad! Everyone loved it!
I am so happy to hear it, Toni!
Oh wow! This salad looks so delicious and very yummy! I can’t wait to try this. My hubby and I are going to love this for lunch!
It’s definitely one of our favourite sandwich fillers!