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Coronation Chicken Salad on a bed of lettuce.
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5 from 3 votes

Coronation Chicken Salad

Prep Time10 mins
Cook Time5 mins
Total Time10 mins
Course: Entree
Cuisine: British
Servings: 6 cups
Calories: 329kcal
Author: Cynthia


  • 2 cups cooked chicken cubed or shredded
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons curry powder use more or less depending on your taste
  • 1/2 teaspoon dry mustard powder
  • 2 tablespoons Major Grey chutney Dice the large pieces
  • 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
  • 1 Tablespoons oil neutral flavored, a mild olive oil or coconut oil
  • 3 Tablespoons diced shallot onion can be substituted.


  • Dice the large pieces of the chutney. Sometimes there are large chunks in the jar.
  • Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to "bloom" for another minute or two while stirring.
  • Turn off heat and add chutney, apricot jam, lemon juice, salt and pepper and whisk.
  • In a large bowl, whisk together, mayonnaise, mustard, curry powder, and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.
  • When it's just tasty enough, fold in chicken, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.
  • Serve as a filling in a sandwich or on a bed of lettuce for a lower carb or gluten free option.


Serving: 1g | Calories: 329kcal | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg