Coronation chicken with grapes is a British-style cold chicken salad dressed with a gently curried, creamy sauce, sweet fruit and a little crunch. Grapes bring fresh sweetness to the classic combination, making it a satisfying filling for sandwiches or a colorful dish for a buffet. Regional and household versions vary; this one keeps the sauce balanced and easy to adjust.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts, about 3 small breasts
- 1 tsp (5 ml) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper, divided
- 1 tbsp (15 ml) neutral oil
- ½ cup (120 g) mayonnaise
- ½ cup (120 g) plain Greek yogurt
- 1 tbsp (15 ml) mango chutney, finely chopped if the pieces are large
- 1½ tsp (3 g) mild curry powder
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) honey, optional, to round out tart chutney
- 1 cup (150 g) seedless red or green grapes, halved
- ⅓ cup (40 g) sliced almonds, lightly toasted and cooled
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 2 tbsp (30 ml) water, only if needed to loosen the dressing
Instructions
- Cook the chicken. Pat the chicken dry and season both sides with ¾ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook for 6–8 minutes per side, adjusting the heat as needed so the outside browns without scorching. Check the thickest part of each breast with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue cooking and check again. Transfer to a clean plate and let cool for about 15 minutes, until easy to handle.
- Make the dressing. While the chicken cools, whisk the mayonnaise, yogurt, chutney, curry powder, lemon juice, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper in a large bowl. Taste before adding the optional honey, since chutneys vary in sweetness. If the dressing seems too thick to coat the chicken, whisk in water 1 teaspoon at a time.
- Cut and coat. Cut the cooled chicken into bite-size pieces, about ½ inch (1 cm). Add it to the bowl and stir until evenly coated. Fold in the grapes and about half of the almonds and herbs, saving the rest for garnish.
- Chill and serve. Cover and refrigerate for 30 minutes so the curry and chutney flavors can settle into the chicken. Stir once, taste, and adjust with a little more lemon juice, salt or pepper if needed. Scatter the reserved almonds and herbs over the top just before serving.
Tips
- Use cooked chicken safely. Leftover or rotisserie chicken saves time, but start with chicken that was cooked to 165°F (74°C) and kept refrigerated. Remove the skin and bones, then measure about 3½ cups (490 g) of chopped chicken for this quantity of dressing.
- Keep the grapes and almonds fresh. Dry the halved grapes after rinsing so they do not water down the sauce. Add toasted almonds shortly before serving if you want them to stay crisp.
- Adjust curry gently. Curry powders vary in heat and strength. Start with the stated amount, chill the salad, then add more by ¼ teaspoon if you want a stronger flavor. Too much curry can overwhelm the grapes and chutney.
- Choose a substitute thoughtfully. If mango chutney is hard to find, use 1 tablespoon (15 ml) apricot preserves plus 1 teaspoon (5 ml) lemon juice and a small pinch of salt. The dressing will be less tangy and less spiced, so taste and adjust.
Serving Suggestions
Serve the chilled chicken salad on soft sandwich bread, in a croissant, or tucked into a wrap with lettuce. For a lighter meal, spoon it over leafy greens or serve it in crisp lettuce cups. It also works well on a buffet with crackers, sliced cucumber and extra grapes. If serving buffet-style, set out a smaller bowl and replenish it from the refrigerator rather than leaving the whole batch at room temperature.
For a more substantial plate, pair it with boiled new potatoes, a green salad or a simple vegetable soup. The salad is already creamy and lightly sweet, so sharp pickles or a lemony side salad can provide a pleasant contrast.
Variations
- Use a different fruit. Replace the grapes with 1 cup (150 g) diced apple or ½ cup (75 g) chopped dried apricots. Apple is crisp and tart; dried apricots make the salad sweeter, so omit the optional honey.
- Make it nut-free. Leave out the almonds and add ⅓ cup (40 g) finely diced celery for crunch. Check the chutney label if serving someone with an allergy, since packaged products can have different ingredients and cross-contact warnings.
- Make the sauce lighter. Replace up to half of the mayonnaise with additional plain Greek yogurt. The result will taste tangier and less rich; add the yogurt gradually and avoid making the dressing so thin that it slides off the chicken.
- Change the herbs or heat. Use parsley instead of cilantro for a milder herbal note. For gentle heat, add a pinch of cayenne or a little chopped fresh chili, then taste before adding more.
Storage and Reheating
Refrigerate the salad within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. It keeps for 3–4 days; for the best texture, store the almonds separately and sprinkle them on just before serving. Discard the salad if it has been above 40°F (4°C) for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).
This is intended to be served cold, so reheating is not recommended: warming mayonnaise- and yogurt-based dressing can make it separate. If you prefer warm chicken, reheat the chicken separately to 165°F (74°C) before making the salad, then cool it promptly before mixing with the dressing.
Frequently Asked Questions
Can I use leftover or rotisserie chicken?
Yes. Use about 3½ cups (490 g) chopped, fully cooked chicken. Remove skin and bones, and make sure it has been stored safely in the refrigerator. Since the chicken is already cooked, skip the skillet step and start with the dressing.
Can I make coronation chicken ahead?
Yes. Make it up to a day ahead and keep it covered in the refrigerator. The flavors develop as it chills, though the grapes may soften a little. Hold back the toasted almonds and garnish until just before serving for the best crunch and appearance.
What can I use instead of Greek yogurt?
Sour cream works in the same quantity and gives a slightly richer, tangier sauce. You can also use more mayonnaise, though the result will be heavier. If using regular plain yogurt, drain it briefly through a fine sieve or add it cautiously because it is thinner than Greek yogurt.
Is coronation chicken spicy?
This version is mildly spiced, not hot. Curry powders differ, so the finished flavor depends on the blend you use. For a mild result, choose a mild curry powder; for more heat, add cayenne in a small pinch and taste after chilling.
Can I freeze coronation chicken?
Freezing is not recommended. The yogurt- and mayonnaise-based dressing can separate after thawing, and the grapes lose their fresh texture. Make a smaller batch if needed, or freeze plain cooked chicken separately and prepare the dressing and salad fresh later.
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