Craving a royal twist on your lunch routine? Our small batch Coronation Chicken Salad Sandwich (or Wrap!) Recipe brings regal flavors and fun to your table-perfect for two!
Whether you want to poach a chicken to juicy perfection (seriously, it's the moistest chicken you'll ever have!) or you're short on time and grab a rotisserie bird from the deli, you'll be done in just 10 minutes. Packed with mango chutney, dried apricots, toasted almonds, and fresh scallions, this dish is perfect for sandwiches, wraps, or just eating straight from the bowl. Ready to reign supreme with flavor? Let's dive in!
What is Coronation Chicken Salad?
Coronation Chicken Salad is a delightful twist on your everyday chicken salad! This pantry-friendly dish is a posh, classically British-inspired recipe created to celebrate Queen Elizabeth II's coronation in 1953. Fast forward to the 1980s, and this curried chicken salad loaded with dried fruit, mango chutney, and sliced almonds became a beloved British classic.
Whether you prefer diced apricots or golden raisins (sultanas, if you're feeling fancy), both blend perfectly with the other flavors. For an extra golden hue, just add ¼ teaspoon of ground turmeric with the curry. Got leftover cooked or grocery store rotisserie chicken? Skip the first step in the recipe and dive right in!
Perfect for two, this small batch recipe is ideal for a quick, tasty meal. Feeling adventurous? Try it as a wrap instead. For more yummy chicken salad recipes, check out (list other chicken salads)
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What you'll need
Ready to whip up a royal treat of Coronation Chicken Salad? Here are the ingredients needed to create this flavorful and regal dish.
- Toasted sliced almonds
- Cooked Chicken - Poaching chicken in a pot of salted water with some black peppercorns, a bay leaf, chopped onion and star anise results in flavorful and moist chicken for this salad. Plus, leftover small batch chicken stock can be frozen for a future use. Try this easy small batch homemade chicken stock for a version that makes both flavorful poached chicken and a stock for a future dish.
- Mayonnaise
- Plain Greek Yogurt - I really like to use Siggi's Icelandic Yogurt for its smooth and creamy texture. Sour cream or crème fraiche are great substitutes
- Mango chutney - brings a sweet and spicy depth of flavor to this salad. I have had the most success finding this in the international foods aisle of my local grocery store. Look for it in the Indian sauces and spices.
- Curry Powder
- Dried Apricots or Golden Raisins
- Freshly squeezed lemon or lime juice
See recipe card for quantities.
How to make Coronation Chicken Salad Sandwich (or Wraps!)
- Cook the Chicken: Start by bringing a pot of water to a boil. Add your bone in, skin on chicken breast and thighs with salt, a bay leaf, cilantro stems, onion and star anise. Simmer until the chicken is cooked through, which usually takes about 45 minutes. While you wait, feel free to practice your royal wave. Freeze your homemade chicken stock for a future use.
- Mix It Up: In a large bowl, combine the mayonnaise, Greek yogurt, curry powder, and mango chutney. Give it a good stir until everything is royally mixed.
- Chop and Drop: Once the chicken is cooked and cooled, chop it into bite-sized pieces. Add the chicken, golden raisins (or chopped apricots), the scallions (or cilantro leaves) and sliced almonds to the bowl. Toss it all together until everyone is well-acquainted. Add some more mayo if the mixture seems dry.
- Golden Touch: For an extra splash of royal color, stir in ¼ teaspoon of ground turmeric with the curry. Your salad should now look fit for a queen!
- Assembly Time: Grab your favorite bread, croissants, or tortillas. Pile on the Coronation Chicken Salad and decide if you're in the mood for a sandwich or a wrap. Feeling fancy? Add some lettuce or cucumber slices for a bit of crunch.
- Serve and Enjoy: Plate your creation and prepare to dine like royalty. Whether you're at a picnic, lunch break, or just treating yourself, this dish is sure to make you feel like a king or queen!
Now, put on your crown (optional but highly recommended) and enjoy your delicious Coronation Chicken Salad Sandwiches or Wraps!
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What to Serve with Coronation Chicken Salad Sandwiches
Here are some of my favorite dishes to serve with coronation chicken salad sandwiches or wraps:
Related
For more delightful chicken salad,sandwich and wrap recipes, check out these:
Coronation Chicken Salad Sandwich (or Wrap!)
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Ingredients
FOR THE CHICKEN
- 1 ½ to 2 pounds bone-in chicken parts all breasts or a combination of parts
- 2 teaspoons fine sea or table salt plus more to taste
- ½ teaspoon black peppercorns
- 1 bay leaf
- ½ onion cut in thick chunks or rough chopped
- 1 star anise
FOR THE SALAD
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt sour cream or crème fraîche
- 1 ½ tablespoons mango chutney any large mango pieces chopped smaller, plus more to taste
- 1 ½ teaspoons curry powder plus more to taste
- ¼ cup diced dried apricots or golden raisins
- 1 ½ tablespoons fresh lemon juice more to taste
- ¼ cup sliced almonds toasted
- ⅛ cup picked cilantro leaves chopped leaves or scallions
- Fine sea or table salt and freshly ground black pepper to taste
Instructions
- Prepare the Chicken: In a large saucepan or soup pot, combine the chicken, salt, peppercorns, bay leaf, onion, and star anise. Add enough water to cover everything by 1 inch, and bring to a simmer over medium-low heat. Let it simmer until the chicken is cooked through, about 45 minutes to 1 hour. Let the chicken cool in the broth.
- Chop the Chicken: Once the chicken is cool enough to handle, transfer it to a cutting board, reserving the broth for another use. Using a dinner fork, pull the meat off the bones, discarding the skin, and shred or dice the meat into bite-size pieces.
- Mix the Salad: In a large bowl, whisk together the mayonnaise, yogurt, chutney, curry powder, dried apricots or raisins, and lemon, mixing well. Gently, fold in the chicken, almonds, cilantro or scallion, and a little more mayonnaise if the mixture seems dry.
- Taste and Adjust: Taste and add more curry powder if needed. (You might end up doubling the amount; the flavors of curry pastes and powders vary widely.) Add more chutney, lemon juice, salt, and pepper as needed. For the best flavor, let the mixture rest for at least 30 minutes before serving. It will keep for up to 3 days in the fridge.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kim Pinkham says
I know this salad is great, because I make one that is very similar. It is delicious in good large croissants for sandwiches, or on its own.
I like to use "sweet and spicy" mango chutney...but if only sweet is available then I add some cayenne pepper to taste.
I would definitely use scallions...and a little diced celery if desired.
Hellmann's mayo and no other. 🙂
Pam Werley says
Thank you for the tips Kim!