Coronation Chicken salad recipe, just like the curried chicken salad served at the coronation luncheon for Queen Elizabeth ll.
What do Chalet Girls, India, and the Queen’s Coronation have to do with chicken salad?
When I was living in London, Dad came to visit me. We took a trip to Paris and Val D’Isere, in the Alps, to go skiing. It was also a good excuse to renew my close-to-expiring passport. We stayed in a chalet with mostly British visitors, and the Chalet girls were all British Sloane Rangers. Wistful thoughts of skiing all day, all season long, began to plague me. But, alas, I had a real job and a real life in London, and was only on a two week holiday.
Those Chalet girls cooked breakfast and supper every day, and were all well trained at either Swiss, London or Parisian cooking schools. One day we were served Coronation Chicken Salad, which was first created for Queen Elizabeth ll for her Coronation in 1953.
My dad was in London for the Coronation. Well, not there in Westminster Abbey, but there with millions of others on the Mall. I still have some of the Coronation souvenirs he brought back.
Whomever created Coronation Chicken Salad for the Queen clearly did so with a nod to the British Raj in India, for whatever else you choose to put in a Coronation Salad, curry is not an option!
In the past, I’ve added green onions, raisins, apples and cashews to the chicken salad. This filling is delicious inside a sandwich, served open-face as tiny tea sandwiches, or on a bed of lettuce for a low-carb lunch.
- Coronation Chicken Salad
- 2 cups cooked chicken cubed or shredded
- 1/2 cup mayonnaise
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon dry mustard powder
- 2 tablespoons Major Grey chutney (if there are large pieces of mango, dice them. Major Grey chutney can be found at most grocery stores. Can't find it? Substitute apricot jam)
- 3 Tablespoons apricot jam
- 1 teaspoons lemon juice
- salt and pepper to taste
- 1/2 cup red or green grapes halved
- 1/2 cup coarsely chopped raw almonds
In a large bowl, whisk together, mayonnaise, curry powder, lemon juice, chutney, jam and mustard. Check seasoning, adding salt, pepper or more curry powder to taste.
Fold in chicken, grapes and almonds.
Serve as a filling in a sandwich or on a bed of lettuce.
Looking for more British tea ideas?