Coronation chicken pasta salad combines tender chicken, pasta, a gently spiced curry dressing, and sweet-tart fruit in a chilled dish inspired by British coronation chicken. It makes a substantial lunch or an easy make-ahead side, and the creamy dressing clings to the pasta while almonds and crisp vegetables add welcome contrast.
Ingredients
- 8 oz (225 g) short pasta, such as fusilli or farfalle
- 1 lb (450 g) boneless, skinless chicken breasts, about 2 medium
- 1 tbsp (15 ml) neutral oil
- ½ tsp fine salt, divided
- ¼ tsp black pepper
- ½ cup (120 g) mayonnaise
- ½ cup (120 g) plain Greek yogurt
- 1 tbsp (15 ml) mango chutney
- 1½ tsp mild curry powder
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) honey, or to taste
- ½ tsp fine salt, for the dressing
- ¼ tsp black pepper, for the dressing
- ½ cup (75 g) seedless grapes, halved
- ⅓ cup (50 g) dried apricots, diced
- ½ cup (50 g) sliced celery, about 1 large stalk
- ¼ cup (25 g) sliced almonds, lightly toasted
- 2 tbsp (8 g) chopped fresh cilantro or parsley
Instructions
- Cook the chicken. Pat the chicken dry and season with ¼ tsp salt and ¼ tsp black pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook for 6–8 minutes per side, depending on thickness, until the center of the thickest part reaches 165°F (74°C) on an instant-read food thermometer. This is the USDA FSIS safe minimum temperature for poultry. Transfer to a clean plate and let rest for 5 minutes, then cut into bite-size pieces. To use leftover cooked chicken instead, skip this step and measure out 2½ cups (about 350 g).
- Boil the pasta. While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just al dente. Drain, rinse briefly under cold water to stop the cooking, and drain thoroughly. Spread it on a tray or large plate to cool while you prepare the dressing.
- Mix the dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, curry powder, lemon juice, honey, ½ tsp salt, and ¼ tsp pepper. Taste and adjust the lemon, honey, or curry powder to suit your preference. The dressing should taste a little more pronounced than you want the finished salad to be, since the pasta and chicken will mellow it.
- Assemble the salad. Add the cooled pasta, chicken, grapes, apricots, and celery to the bowl. Fold until everything is evenly coated. Cover and refrigerate for at least 15 minutes so the flavors can settle. If the dressing thickens in the refrigerator, stir in 1–2 tbsp (15–30 ml) cold water or a spoonful of yogurt.
- Finish and serve. Taste again and add salt, pepper, or lemon juice if needed. Scatter over the toasted almonds and chopped cilantro or parsley just before serving, so the nuts stay crisp.
Tips
- Cool the pasta well: Warm pasta can make a mayonnaise-based dressing loose and oily. Drain it thoroughly and let the steam escape before mixing.
- Keep the chicken juicy: Thickness affects cooking time, so use the thermometer rather than relying only on the clock. Let the meat rest briefly before cutting; avoid leaving raw-chicken utensils or plates in contact with the finished salad.
- Balance the curry: Curry powder blends vary in strength. Start with 1½ teaspoons, then add more in small pinches. Mango chutney supplies sweetness and fruit; if yours is very sweet, reduce or omit the honey.
- Make it nut-free: Leave out the almonds or replace them with toasted pumpkin seeds. For a dairy-free version, use an unsweetened dairy-free yogurt; the dressing may be slightly less tangy.
Serving Suggestions
Serve the salad cold or lightly cool as a main for lunch, a picnic, or a casual buffet. For a fuller spread, add green salad, sliced cucumber, or crusty bread. It also works well in lettuce cups or spooned into a wrap; keep the filling chilled until serving. If serving outdoors, set the bowl over ice and return it to refrigeration promptly rather than leaving it in the heat.
Variations
For a more traditional coronation-style flavor, add 1–2 tbsp (15–30 ml) extra mango chutney or a pinch of ground cinnamon. The original coronation chicken is associated with the 1953 coronation of Queen Elizabeth II; versions vary, and this pasta salad is a modern adaptation rather than a fixed traditional formula.
Swap the grapes for diced apple or halve the dried apricots and use raisins instead. For extra vegetables, fold in ½ cup (75 g) thawed peas or finely diced red bell pepper. You can use rotisserie chicken or other fully cooked chicken in place of the pan-cooked breasts; remove skin and bones before weighing or measuring. For a lighter-tasting dressing, replace some mayonnaise with additional Greek yogurt, keeping the total dressing quantity about the same.
Storage and Reheating
Refrigerate the salad within 2 hours of preparation, or within 1 hour if the temperature is above 90°F (32°C). Store it covered in the refrigerator at 40°F (4°C) or below and eat within 3–4 days. Because this salad is intended to be served cold, it does not need reheating; stir before serving and add a little yogurt or water if it has dried out. Do not leave it at room temperature for more than 2 hours, and discard it if it has been left out longer.
Frequently Asked Questions
Can I make coronation chicken pasta salad ahead?
Yes. Prepare it up to 24 hours ahead, cover, and refrigerate. For the best texture, keep the toasted almonds separate and add them just before serving. Check the seasoning after chilling, since cold pasta can mute the flavors.
Can I use leftover or rotisserie chicken?
Yes, provided it was cooked safely and stored promptly. Use about 2½ cups (350 g) of bite-size cooked chicken. Keep it refrigerated until mixing, and do not use chicken that has been left at room temperature for more than 2 hours.
What pasta shape works best?
Fusilli, farfalle, penne, and other short shapes hold the dressing and mix easily with the chicken and fruit. Cook the pasta only to al dente so it keeps its shape after chilling.
Is this salad spicy?
With mild curry powder, it is gently aromatic rather than hot. Curry powders differ, so check the label and add extra gradually. A pinch of cayenne can add heat, while more yogurt or mayonnaise softens it.
Can I freeze this pasta salad?
No. Mayonnaise and yogurt dressings can separate when thawed, and the pasta and fruit may become soft. Make only as much as you can use within the refrigerator storage window.
How do I stop the salad from becoming dry?
Pasta absorbs dressing as it chills. Before serving, stir well and loosen it with 1–2 tbsp (15–30 ml) cold water, lemon juice, or yogurt. Add the liquid a little at a time so the salad stays creamy rather than soupy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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