Coronation chicken is a British cold chicken salad dressed with a gently spiced, creamy curry sauce, often finished with apricot and a little crunch. It was created for Queen Elizabeth II’s coronation in 1953, and this practical Good Food–style version makes a satisfying sandwich filling or a make-ahead lunch with cooked chicken, yogurt and mayonnaise.
Ingredients
- 3 cups (450 g) cooked, skinless chicken breast or thigh, cut into bite-size pieces
- ½ cup (120 ml) mayonnaise
- ⅓ cup (80 ml) plain Greek yogurt
- 1 tablespoon (15 ml) mild curry powder
- 1 tablespoon (15 ml) mango chutney
- 2 tablespoons (30 ml) apricot jam
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (30 ml) water, plus more as needed
- ¼ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- ¼ cup (35 g) raisins or finely chopped dried apricots
- 2 tablespoons (15 g) sliced almonds, toasted, optional
- 2 tablespoons (8 g) chopped fresh cilantro, optional
Instructions
- Check that the cooked chicken was handled safely and is cold. If cooking chicken specifically for this salad, cook it until a food thermometer inserted into the thickest part reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Cool promptly, then refrigerate until cold before mixing; do not leave cooked chicken at room temperature for more than 2 hours.
- In a medium bowl, stir together the mayonnaise, yogurt, curry powder, mango chutney, apricot jam, lemon juice and water. Mix until smooth. Taste the sauce before adding salt: chutney and mayonnaise can already be salty.
- Add the raisins or dried apricots, salt and pepper. Fold in the chicken until each piece is coated. If the dressing seems too thick, stir in water 1 teaspoon (5 ml) at a time. It should cling to the chicken without pooling at the bottom of the bowl.
- Cover and refrigerate for 30 minutes so the flavors can mingle. Before serving, taste and adjust with a little more lemon juice, salt or curry powder. Fold in the toasted almonds and cilantro, if using, just before serving so the almonds stay crisp.
Tips
- Use cold chicken: Warm chicken can loosen the dressing and make the salad less pleasant to eat. If using freshly cooked chicken, cool it safely in shallow containers and chill it before mixing.
- Adjust curry gradually: Curry powders differ in strength and blend. Start with the measured tablespoon, chill the salad, then add more a pinch at a time if you want a more pronounced flavor.
- Balance the sauce: If it tastes too sweet, add lemon juice; if it is too sharp, add a little more yogurt or mayonnaise. If you have no mango chutney, use an equal amount of apricot jam and add a small pinch of salt; the result will be sweeter and less tangy.
- Keep the crunch separate: Toast the almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently, until lightly golden. Let them cool before adding, or serve them on top.
Serving Suggestions
For a classic lunch, spoon the chicken into soft rolls, crusty bread or a sandwich with crisp lettuce. It also works in a wrap, over a bed of green leaves, or in a baked potato. For a lighter spread, serve it with cucumber, tomato and crackers, keeping the salad chilled until it is time to eat.
When making sandwiches ahead, add lettuce between the bread and chicken to help limit sogginess. Pack the filling separately from bread for a picnic or packed lunch and keep it in an insulated cooler with ice packs; perishable food should not sit out at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
More traditional fruit notes: Replace the raisins with ¼ cup (35 g) chopped dried apricots, or use half of each. Apricot jam and chutney provide the sweet-fruity character associated with many versions, though recipes vary.
Gentler or dairy-free dressing: For a milder sauce, reduce the curry powder to 2 teaspoons (10 ml). To avoid dairy, replace the yogurt with the same amount of additional mayonnaise or a plain unsweetened dairy-free yogurt; the texture and tang will vary by product.
More texture: Add ½ cup (60 g) finely diced celery or ¼ cup (30 g) sliced scallions. These are modern, practical additions rather than required ingredients.
Use leftover roast chicken: Remove skin and bones and cut the meat into bite-size pieces. Use only chicken that has been refrigerated promptly and is still within its safe storage time. Avoid adding chicken while warm, as it can soften the dressing.
Storage and Reheating
Refrigerate the finished salad in a covered container within 2 hours of preparation. Keep it at 40°F (4°C) or colder and use within 3–4 days, counting from when the chicken was first cooked, not from when it was mixed with the dressing. If the chicken has already spent several days refrigerated, use the shorter remaining storage window.
Coronation chicken is meant to be served cold, so reheating is not needed. If you choose to warm a portion, heat it separately until it reaches 165°F (74°C), the safe temperature for reheated leftovers; mayonnaise-based dressing may separate when heated. Discard the salad if it has been left out beyond the safe time, or if its storage history is uncertain. Freezing is not recommended because the creamy dressing can split and the fruit may become soft.
Frequently Asked Questions
Can I make coronation chicken ahead?
Yes. Mix it up to a day ahead, cover and refrigerate, then add toasted almonds and fresh cilantro just before serving. Check the seasoning after chilling, since cold foods can taste less strongly seasoned.
Can I use rotisserie chicken?
Yes, provided it has been kept refrigerated safely. Remove the skin and bones, then cut or shred the meat. Since rotisserie chicken can be salty, taste the finished dressing before adding the listed salt.
What can I use instead of mango chutney?
Use 1 tablespoon (15 ml) apricot jam, plus a small pinch of salt and an extra teaspoon of lemon juice. It will be sweeter and lack some of chutney’s tangy, spiced flavor.
How do I stop the chicken salad from becoming watery?
Start with cold, well-drained chicken and add water to the sauce sparingly. Avoid watery yogurt, and do not add juicy ingredients such as fresh fruit without draining them well. If the salad loosens after chilling, stir in a spoonful of mayonnaise or yogurt.
Is coronation chicken spicy?
This version is gently spiced rather than hot. Curry powder blends vary, so choose a mild blend for a softer flavor or increase the amount gradually. The fruit and creamy dressing help balance the spices.
Can I freeze coronation chicken?
It is best not to. Mayonnaise and yogurt dressings can separate after thawing, while the chicken and dried fruit may lose their pleasant texture. Make a smaller batch and refrigerate it instead.
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