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Coronation Chicken is a light and delicious salad, gently spiced with curry powder and sweetened with fresh and dried fruit. It’s a really popular British recipe all year round, featuring at picnics, luncheons and buffets.
The History of Coronation Chicken
Coronation Chicken was one of the dishes served at the luncheon following HM The Queen’s Coronation in Westminster Abbey in 1953. Britain was still in the grips of post-war rationing so developing a formal luncheon menu to feed 300-odd people was definitely a challenge.
Themenu was written in French. Tomato and Tarragon soup was served to start, and the main course was ‘Poulet Reine Elizabeth’ (Chicken Queen Elizabeth). This was later referred to in English as Coronation Chicken. Developed by Rosemary Hume, the original recipe was much more complicated than the versions more commonly served today and required the use of whole chickens poached in water and wine specially for the recipe.
Today chicken breasts are more commonly used, and this recipe is a great way to use up leftovers – especially leftovers of chicken made with my Easy Lemon and Herb Marinade. Lightly curried and nutty, it is the perfect summer salad or sandwich filling. I like to serve it atop a bed of thinly sliced lettuces.
Tips for Making Coronation Chicken
Use pre-cooked and cooled chicken breasts for this recipe. You can use poached chicken breastsor chicken breasts that have been grilled, baked or roasted.
Use as much spice as you like. My family like between 2 and 3 teaspoons of curry powder, but if you prefer more or less, do suit yourself.
Be sure to use a combination of mayonnaise, plain yogurt or créme fraîche for a healthier dressing.
If you are using the recipe for sandwiches or wraps, be sure to cut everything in very small pieces. This is particularly important for tea sandwiches.
Coronation Chicken is best chilled for an hour or so after mixing with the dressing to allow the flavours to blend.
How Can I Serve This Recipe?
Serve as individual salads, or as starter salads.
Make sandwiches or wraps with Coronation Chicken. It’s great for tea sandwiches as well.
Top crackers or bruschetta with Coronation Chicken for simple summer appetizer or canapés.
Take Coronation Chicken along on your next picnic. Be sure to take the cold packs to keep it well chilled.
Coronation Chicken will keep in the fridge for 2 to 3 days.
Is Coronation Chicken Gluten Free?
Provided the mayonnaise you use for the recipe is gluten-free – and if you are serving the recipe as sandwiches you use gluten free bread – Coronation Chicken is naturally gluten-free.
Coronation Chicken – Printable Recipe
Created by: April J Harris
Coronation Chicken Salad Recipe
Course Salad
Cuisine British
Servings 4
Coronation Chicken is a light and delicious summer salad, gently spiced with curry powder and sweetened with fresh and dried fruit.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Ingredients
- 3 to 4 cold cooked chicken breasts, skin removed, diced in small pieces
- 1 small red onion, peeled and finely chopped
- 1 crisp apple, cored and finely chopped (do not peel)
- ½ cup seedless grapes, halved It's nice to use a mixture of red and green grapes if you can. Extra grapes can be used as a garnish.
- ¼ cup raisins or sultanas
- ¼ cup flaked toasted almonds plus extra for garnish
- 4 tablespoons mayonnaise I use Hellmann's Extra Light Mayonnaise
- 4 tablespoons plain yogurt, crème fraîche or sour cream (you can use half or reduced fat if you like)
- 2 to 3 teaspoons curry powder
- ¼ teaspoon celery salt
- pinch of salt
- freshly ground pepper
- 1 teaspoon dried parsley
- sliced lettuces to serve
Instructions
Put the diced chicken breasts, red onion, apple, ½ cup grapes, raisins and ¼ cup flaked toasted almonds in a large bowl.
In a small bowl, combine the mayonnaise, yogurt (crème fraîche or sour cream), curry powder, celery salt, salt, and freshly ground pepper. Whisk together until blended.
Stir the mayonnaise mixture into the chicken, vegetable, fruit and nut mixture until well mixed. It’s easiest to toss the mixture lightly using two forks.
Serve on a bed of thinly sliced lettuces, garnished with extra halved grapes and flaked toasted almonds.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Summer Salad Recipes
Steak and Asparagus Salad
Shrimp and Crab Appetizer Salad
Strawberry and Walnut Salad with Balsamic Vinaigrette
Tuna Pasta Salad Recipe
My Mom’s Potato Salad Recipe
Reader Interactions
Ann Kroeker saysI love the sound of this, and I think it might taste even better given the history behind it. Thanks for sharing both (story+recipe)!
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- April Harris says
I’m really glad you enjoyed it, Ann 🙂 Let me know if you try the recipe!
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- Jamie @ Love Bakes Good Cakes says
How interesting to read the history behind a dish 🙂 This sounds perfect for summer, April! Pinning it.
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- April Harris says
Thank you for sharing it, Jamie. I’m going to link it up with All My Bloggy Friends later 🙂
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Love that you included the history of this dish along with the recipe, so cool!
There’s nothing like a great chicken salad on a hot summer day 🙂
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- April Harris says
Thank you, Rachel 🙂
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History plus food…what a wonderful combination! Thanks for sharing, April. This sounds delicious! ~Lisa 🙂
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- April Harris says
I’m glad you enjoyed it, Lisa 🙂 it really is tasty!
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- Diane Balch says
Sounds fantastic. I love the fruit and nuts great mixture… definitely fit for a queen. Pinning.
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- April Harris says
Thank you, Diane, and thank you for sharing it 🙂
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Visiting from Tasy Tuesday. I like the history attached to the recipe. I am going to plan something for next week that has leftover chicken so I can try this. Pinned.
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- April Harris says
Thank you, Chris, and thank you for pinning it 🙂
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- Heather @girlichef says
I love all of the goodies in here! I need to give this a try soon!
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- April Harris says
I hope you and your family enjoy it as much as my family and I do, Heather!
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- Michelle says
I enjoyed reading about the origins of coronation chicken. It must have been an amazing feat to pull of lunch for that many people at that point in history.
Thank you for linking!Reply
- April Harris says
I really can’t imagine making lunch for over 300 people! I’m glad you enjoyed my post, Michelle 🙂
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Goodness this takes me back, April 🙂 I haven’t had Coronation Chicken for such a long time, and you’re right it’s a great way to use up some leftovers.
Despite the number of times I’ve eaten this dish, I never actually knew why it was called Coronation Chicken, so I loved reading all about it.
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- April Harris says
I’m so glad you enjoyed it, Sue 🙂 Have a lovely weekend!
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- Swathi says
That is delicious chicken April , it is new dish to me.
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I love a great dish especially if it comes with a super great story/history:)))
Thanks so much for sharing
HugsReply
- April Harris says
Thank you, Evelyn, and thank you for sharing this dish on your Facebook page. Have a lovely week 🙂 xx
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I really loved this post. Great dish and good information.
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See AlsoHomemade Chicken Soup Recipe- April Harris says
I’m so glad you enjoyed it, Patty!
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- Angela says
What a wonderful celebration and a wonderful recipe. Very much enjoyed the mini history lesson as well… thank you for this post April!
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- April Harris says
Thank you so much, Angela!
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I love recipes with history! And the chicken sounds wonderful…definitely something I would like to try!
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- April Harris says
Me too, Michelle 🙂 And thank you! I hope you enjoy the recipe if you try it 🙂
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This sounds fantastic April!
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- April Harris says
Thank you, Nancy 🙂
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- Erica (@Erica's Recipes) says
Congratulations to the queen – and I love this recipe! Especially love that you added grapes. This looks colorful and perfect for entertaining.
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- April Harris says
Thank you, Erica 🙂 It really is lovely, especially as you can make it ahead.
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- Kecia says
This looks amazing April! I really can’t wait to try it!
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- April Harris says
Thank you, Kecia!
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Living in Florida, I love finding enticing salad recipes to enjoy during our many hot days! Thank you for sharing the story of Coronation Chicken…it makes me want to try your gorgeous salad even more!Reply
- April Harris says
I have to confess I am a bit envious of your lovely weather in Florida, Linda! We’ve had some lovely holidays there 🙂 I’m so glad you liked the story and the recipe too!
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Beautiful, April! And I’ve just posted the perfect bread to go with it!
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- April Harris says
Thank you so much, Jean! And that’s wonderful! I’m just on my way to visit your post!
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- Pauline Wiles says
What a super reminder, thank you April. I love this dish and am also a fan of version using yogurt in the dressing (not just mayo). I often mix in cooked wholewheat pasta to bulk it up a little too. Surprisingly, summer is being a little elusive in northern California, but I’m told the weekend is warming up nicely; I’ll put it on the menu then.
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- April Harris says
Oh, I like the idea of the wholewheat pasta, Pauline. That would add a lovely flavour and texture! Hope that the weekend does warm up for you 🙂 It’s been very rainy the last couple days but we’ve had ‘outbreaks’ of sunshine.
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- Miz Helen says
This is a delicious recipe and certainly one that we would really enjoy! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz HelenReply
- April Harris says
Thank you so much, Miz Helen! I hope your week is wonderful too!
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- Louisa says
The history behind the dish is fascinating. I remember seeing it first on one f those tv programmes where families eat and live like they did in previous eras. I have actually only eaten it once myself and really enjoyed it so I’ve pinned your recipe to have a go at making it myself. Thanks for sharing April #weekendbloghopReply
- April Harris says
Oh I love programmes like that, Louisa! It’s so interesting to see how things used to be. Thank you for pinning, and I hope you enjoy my version of the recipe when you try it! Have a lovely weekend.
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- Claire says
This looks and sounds really tasty April. I would love to try some 🙂 Thanks for sharing at Welcome To The #Weekendbloghop
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- April Harris says
Thank you so much, Claire! Hope you have a lovely week!
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- Marilyn Lesniak says
Thank you for sharing at #OverTheMoon. Pinned and shared.
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- April Harris says
Thank you for pinning and sharing, Marilyn!
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- Niky says
This looks fabulous. I’ve saved the recipe and will definitely give it a try!
-Niky @ The House on Silveradothehouseonsilverado.com
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- April Harris says
Thank you, Niky! I hope you enjoy it!
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- Lauren Renee Sparks says
Trying that chicken salad for sure!
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- April Harris says
Thank you, Lauren! Please let me know what you think! 🙂
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- Donna B Reidland says
This sounds delicious! I frequently buy rotisserie chickens already cooked. So this would be a great way to use up leftovers. Thanks for sharing the recipe and the history.
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- April Harris says
Thank you, Donna! This recipe would work really well with rotisserie chicken. Although I often use chicken breast meat, the darker meat tastes lovely in this recipe as well. I’m so glad you enjoyed the post.
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- Claire Justine says
This looks tasty, April. I would love to try 🙂
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- April Harris says
Thank you, Claire!
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- Sandi says
Hi April,I made this about a week ago to honor her late Majesty. It came out fantastic and I will be making it again! 🙂
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- April Harris says
I’m so glad you enjoyed the recipe, Sandi! What a lovely way to honour her late Majesty! I make it often as well. The leftovers taste so good in sandwiches or even on crackers as a snack.
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