CORONATION CHICKEN SALAD
Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.
Provided by Jeff Gordinier
Categories brunch, dinner, lunch, salads and dressings, sandwiches, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams
THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CRUNCHY CORONATION CHICKEN SALAD
Ready in a flash and healthy too. Put those take away menus back where you found them!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
- Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.
Nutrition Facts : Calories 399 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.78 milligram of sodium
CORONATION CHICKEN SALAD
Rustle up this healthy and filling coronation chicken salad for a packed lunch in just five minutes using our roast chicken cooked beforehand to save time
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.
Nutrition Facts : Calories 559 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
CORONATION CHICKEN
A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
CRUNCHY CORONATION CHICKEN SALAD
If you have time, toss the chicken in the curry spices and oil in the morning then leave in the fridge all day to marinate.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Toss the chicken breasts with the curry power and 1 tbs of the oil.
- Heat a large non-stick pan and cook the chicken for 5-6 minutes on each side until golden and cooked through then cut into strips.
- Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice.
- Then, in a large bowl, toss with the cucumber, salad leaves, chicken and most of the almond flakes.
- Divide between two bowls, scatter with the rest of the almonds and enjoy with some crusty bread on the side.
Nutrition Facts : Calories 362, Fat 24.9, SaturatedFat 3.5, Cholesterol 68.4, Sodium 80, Carbohydrate 7.3, Fiber 2.7, Sugar 1.6, Protein 29.4
CORONATION CHICKEN
A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.
Provided by CZARDAS
Categories Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
- In a large bowl, stir together chicken strips, raisins, and half of the mango.
- In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 27.9 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 5.2 g, Sodium 301.6 mg, Sugar 18.8 g
COOL & CRUNCHY CHICKEN SALAD
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CRUNCHY-STYLE CHICKEN SALAD
Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.
Nutrition Facts : Calories 304 calories, Fat 14g fat (3g saturated fat), Cholesterol 202mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
CRUNCHY CHICKEN SALAD
Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
- Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg
More about "crunchy coronation chicken salad recipes"
CORONATION CHICKEN SALAD - FOOD24
From food24.com
CORONATION CHICKEN SANDWICH - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
CORONATION CHICKEN SALAD WITH PITA CHIPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
A CREAMY-CRUNCHY CROWD-PLEASING CHICKEN SALAD - THE NEW YORK …
From nytimes.com
CORONATION CHICKEN - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CLASSIC CHICKEN SALAD - SWANSON
From campbells.com
CORONATION CHICKEN SALAD FOR THE QUEEN'S DIAMOND JUBILEE
From foodandwine.com
PLATINUM JUBILEE CORONATION CHICKEN SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CORONATION CHICKEN - RECIPES - HAIRY BIKERS
From hairybikers.com
CORONATION CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
QUICK CORONATION CHICKEN SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRISPY CHICKEN SALAD - THE COZY COOK
From thecozycook.com
EASY CORONATION CHICKEN SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
CORONATION CHICKEN RECIPES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CORONATION CHICKEN SALAD | SAVEUR
From saveur.com
CORONATION RICE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
PERFECT CORONATION CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CORONATION CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CRUNCHY CHICKEN SALAD - PLAIN CHICKEN
From plainchicken.com
BEST CORONATION CHICKEN SALAD WRAP RECIPE — HOW TO MAKE …
From goodhousekeeping.com
CRISPY CHICKEN CUTLETS WITH A CRUNCHY SALAD RECIPE | REAL SIMPLE
From realsimple.com
CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS RECIPE
From foodandwine.com
HEALTHY CORONATION CHICKEN RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
CORONATION CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
CRUNCHY CORONATION CHICKEN SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CONSTANCE SPRY'S ORIGINAL CORONATION CHICKEN SALAD DRESSING RECIPE ...
From eatyourbooks.com
CORONATION CHICKEN SALAD - A SALAD FIT FOR A QUEEN! THIS RECIPE WAS ...
From foodnetwork.co.uk
CRUNCHY CHICKEN SALAD | TASTEMADE
From tastemade.com
WHAT IS CORONATION CHICKEN? | ALLRECIPES
From allrecipes.com
CORONATION CHICKEN SALAD - BIGOVEN.COM
From bigoven.com
CORONATION CHICKEN RECIPE - VIKALINKA
From vikalinka.com
THIS SPECTACULAR CHICKEN SALAD IS TRULY FIT FOR A QUEEN
From sheknows.com
THE BEST CHICKEN SALAD RECIPE – CRUNCHY CHICKEN SALAD
From somewhatsimple.com
CORONATION CHICKEN IS THE CROWN JEWEL OF CURRIED CHICKEN SALADS
From thetakeout.com
CRISPY CRUNCHY CHICKEN + RICE HERB SALAD | CLEAN FOOD CRUSH
From cleanfoodcrush.com
CRUNCHY PEANUT SALAD WITH CHICKEN - AVERIE COOKS
From averiecooks.com
CORONATION CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love