Coronation Chicken Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT25M10 Minutes
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Yield:4-6 Servings
Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon curry powder, plus more for sprinkling
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1 large stalk celery, finely chopped (about 1/3 cup)
- 2 green onions, finely chopped (about 1/3 cup)
- 3 tablespoons raisins (preferably golden)
- 1 ¼ pounds boneless, skinless chicken thighs or breasts, poached, shredded into bite-sized pieces
- 1 head Bibb lettuce, leaves separated
- ¼ cup toasted sliced almonds
- 78.86ml mayonnaise
- 12.78g curry powder, plus more for sprinkling
- 12.78g fresh lemon juice
- Kosher salt
- 1 large stalk celery, finely chopped (about 1/3 cup)
- 2 green onions, finely chopped (about 1/3 cup)
- 38.34g raisins (preferably golden)
- 566.99g boneless, skinless chicken thighs or breasts, poached, shredded into bite-sized pieces
- 1 head Bibb lettuce, leaves separated
- 59.15ml toasted sliced almonds
Inspired by the chicken salad created to celebrate the coronation of Queen Elizabeth II in 1953, this recipe gives the royal treatment to a classic that is delicious served year-round! Pair it with crackers for scooping, piled onto buttered and toasted brioche, or on fresh and crisp Bibb lettuce leaves for a royally good lunch.
Preparation
STEP 1
In a medium bowl, stir together mayonnaise, curry powder, lemon juice, and a good pinch of salt.
STEP 2
Stir in celery, scallions, raisins, and chicken. Season with salt and pepper.
STEP 3
Arrange lettuce on a platter. Top with chicken mixture, and sprinkle with almonds and more curry powder.
Options
To poach chicken: In a medium pot, cover chicken with at least 2 inches of water; season with 2 tablespoons salt. Bring to a boil, then reduce heat and simmer until an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 8 to 10 minutes.
This can also be made using leftover roasted or rotisserie chicken.