Coronation Chicken Salad Sandwich (or Wrap!)
Our small batch Coronation Chicken Salad Sandwich (or Wrap!) Recipe brings regal flavors and fun to your table—perfect for two!
Servings: 3 hearty servings
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.
Video
Notes
Reserve the broth in a mason jar and freeze for another use.