Low fat coronation chicken is a British-style chicken salad coated in a gently spiced curry dressing, traditionally served cold in sandwiches or with salad. This lighter version uses Greek yogurt with a small amount of mayonnaise, plus apricot preserves for the dish’s characteristic fruity sweetness.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, about 2 medium pieces
- ½ tsp (3 g) fine salt, divided
- ¼ tsp (1 g) ground black pepper
- 1 tsp (5 ml) neutral oil, for the pan
- ½ cup (120 g) plain nonfat Greek yogurt
- 2 tbsp (30 g) light mayonnaise
- 1 tbsp (15 g) apricot preserves
- 1½ tsp (3 g) mild curry powder
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 ml) water, plus more as needed
- 2 tbsp (20 g) dried apricots, finely chopped
- 2 tbsp (15 g) sliced almonds, toasted
- 1 tbsp (3 g) finely chopped fresh cilantro, plus extra to serve (optional)
Instructions
- Pat the chicken dry and season it on both sides with the pepper and half the salt. Heat the oil in a skillet over medium heat. Add the chicken and cook for about 6–8 minutes per side, adjusting the heat as needed so the outside browns without burning. Check the thickest part of each breast with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, cook for another minute or two and check again.
- Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. Cut it into bite-size pieces or shred it with two forks. Let it cool until no longer warm before adding the yogurt dressing; this keeps the dressing creamy rather than runny.
- While the chicken cools, stir together the yogurt, light mayonnaise, apricot preserves, curry powder, lemon juice, water, and remaining salt in a medium bowl. Taste and adjust the curry or lemon to suit your preference. If the dressing seems too thick to coat the chicken, stir in extra water a teaspoon at a time.
- Add the cooled chicken, chopped apricots, and cilantro, if using. Fold gently until everything is evenly coated. Cover and chill briefly if you prefer it cold, then fold in the toasted almonds just before serving so they stay crisp.
Tips
- Keep the chicken moist: Use similarly sized breasts and avoid cooking them past 165°F (74°C). Resting helps the juices settle before cutting.
- Adjust the dressing gradually: Curry powders vary in strength. Start with the listed amount, taste, then add a pinch more if you want a more pronounced spice flavor.
- Choose a suitable preserve: Apricot is classic, but peach preserves work too. If using a less-sweet preserve, add a little more to taste rather than adding sugar.
- Toast the almonds carefully: Warm them in a dry skillet over low heat for 2–3 minutes, stirring often, until fragrant. They can burn quickly; cool them before adding.
Serving Suggestions
Serve the chicken chilled or just slightly cool in whole-grain bread, a soft roll, or a wrap with crisp lettuce. It also makes a satisfying salad plate with cucumber, tomato, and mixed leaves, or can be spooned into lettuce cups for a lighter, gluten-free option. For a simple lunch, pair it with fresh fruit or a bowl of vegetable soup. If serving it as part of a buffet, keep it chilled and set out only what will be eaten promptly.
Variations
For a little more heat, add a pinch of cayenne or a small amount of finely chopped fresh chili. For extra crunch, replace some or all of the almonds with chopped celery; leave out the nuts for an allergy-friendly version. Raisins can stand in for chopped apricots, though they make the salad sweeter and less tangy. You can also use leftover cooked chicken, provided it has been safely refrigerated and is no more than 3–4 days old; use about 3 cups (400–450 g) chopped chicken and skip the cooking step.
Storage and Reheating
Refrigerate the chicken salad in a covered container within 2 hours of cooking or serving. Keep it at 40°F (4°C) or below and use it within 3–4 days. For the best texture, store the toasted almonds separately and add them just before serving. This dish is designed to be eaten cold, so reheating is not necessary. If you do reheat a portion, heat it until it reaches 165°F (74°C), measured with a food thermometer; the yogurt dressing may separate when warmed. Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make low fat coronation chicken ahead?
Yes. Prepare it up to a day ahead, cover, and refrigerate. For the freshest texture, keep the toasted almonds separate and stir them in just before serving. The curry flavor may deepen slightly as it chills.
Can I use rotisserie chicken?
Yes. Use plain cooked chicken with the skin removed, then chop or shred enough to make about 3 cups (400–450 g). Since rotisserie chicken can be salty, taste the dressing before adding the full amount of salt.
What can I use instead of Greek yogurt?
Plain low-fat yogurt works, but it is thinner, so use less water and add it only if needed. For a dairy-free option, use an unsweetened, thick plant-based yogurt; the flavor and tang may differ, so adjust the lemon juice to taste.
Is coronation chicken spicy?
This version is mildly spiced rather than hot. Curry powder blends vary, so check the label and add extra gradually if you want stronger flavor. A pinch of cayenne increases heat without changing the dressing much.
Can I freeze the chicken salad?
Freezing is not recommended. Yogurt-based dressing can separate and turn watery after thawing, and the fruit and almonds lose their pleasant texture. If you need to get ahead, freeze cooked chicken on its own, then thaw it safely in the refrigerator and make the dressing fresh.
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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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