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Coronation Chicken Salad

Coronation Chicken Salad is a timeless British classic that got an facelift! A winning combination of the savoury, sweet and spicy this salad is a hit!
5 from 3 votes
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Course: Main
Cuisine: British
Keyword: coronation chicken salad
Prep Time: 20 minutes
Cook Time: 1 minute
Servings: 6
Calories: 401kcal


For the Salad

  • 1.5lbs/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
  • ½ tsp smoked paprika
  • 1 tbsp lemon juice


  • 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. 


Only add arugula if you plan on eating the salad right away. Otherwise skip or add right before serving. 


Calories: 401kcal | Carbohydrates: 13g | Protein: 29g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 158mg | Potassium: 472mg | Fiber: 1g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 2.9mg | Calcium: 72mg | Iron: 2.4mg