My Easy Coronation Chicken Salad might not be the same as the version your grandmother or auntie makes, but it sure is delicious. I really love the “easy” part of this recipe because, who has all sorts of extra time (especially when you’re hungry) to be stuck in the kitchen?
I first heard of this chicken salad years ago when my husband returned from a work trip to England. To say I was surprised he liked Coronation Chicken was putting it mildly, since back then he was Mister Picky Eater. I think he really loved the flavorful curry that’s included in the mix — and what’s not to love about that?
What’s with the name, you ask? This chicken dish was created to serve at the Coronation luncheon for Queen Elizabeth II in 1953. I love that tidbit of history – it sort of makes it feel like a family recipe to me.
I’ve had this creamy chicken salad with a variety of ingredients mixed in: golden raisins, almonds, Mandarin oranges. You could mess with tradition a bit and use apples or water chestnuts instead of celery, or add walnuts instead of cashews. If you ask me, it’s the creamy, curry-flavored base that makes this salad so good.
Easy Coronation Chicken Salad is just the thing to make if you have leftover chicken to put to use. Keep this dish in mind the next time you grill, too: toss a few extra chicken breasts seasoned with a little salt and black pepper over the flames, allow the chicken to cool, then toss it all together.
[bctt tweet=”Easy Coronation Chicken Salad is a delight for your midday meal! #salad #chicken #coronationchicken” username=”AZgrabaplate”]
My favorite way to eat this chicken salad is in sandwich format with my favorite bread, but I’ve been trying to lay off the carbs a bit so I served it with salad greens instead. It makes a nice lunch (just ask the Queen), perfect for a day at home, or as a take-to-work midday meal.
I hope you’ll enjoy Easy Coronation Chicken Salad, however you decided to serve it. It’s a dish fit for royalty!
Hungry for more salad recipes? Try one of my other recipes:
Lighter Tuna Salad with Radishes and Dried Cherries
Avocado Egg Salad
Hearts of Palm Crabless Salad
This version of the classic is easy to make and perfect for lunch or a light dinner!
5 based on 2 review(s)
- 2 (4-ounce) boneless, skinless chicken breasts, cooked and cubed
- 6 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 tablespoons apricot jam
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 teaspoons dried curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 2 green onions, trimmed and chopped
- 1/3 cup purple seedless grapes, cut in half
- 1/3 cup (about 2) celery stalks, chopped
- 2 tablespoons cashews
- Salad greens
- Allow the chicken to cool to room temperature.
- In a bowl, combine the mayonnaise, yogurt, apricot jam, lemon juice, salt, black pepper, curry powder, turmeric, and smoked paprika. Mix to combine until smooth.
- Fold the chicken, green onions, grapes, celery, and cashews into the mixture. Toss to coat.
- Refrigerate for about 30 minutes. Serve on a bed of salad greens (you could also serve with your favorite bread for a sandwich, or with crackers).