Coronation chicken sits in the charmingly odd corner where chicken salad meets curry, fruit, and a little ceremony. Done well, it is creamy without being heavy, gently spiced rather than hot, and bright enough to keep the sweet mango chutney and sultanas in check. This coronation chicken recipe uses mayonnaise and Greek yogurt for a lighter, spoonable dressing that still feels generous.
Balance the creamy dressing with mild curry, fruit, and lemon, then give the flavors half an hour to settle before serving.
Why coronation chicken tastes sweet, savory, and spiced
The dish was created by Rosemary Hume and Constance Spry for the 1953 coronation of Queen Elizabeth II. Le Cordon Bleu London describes the original as poached chicken with a cream-of-curry sauce; it included a more elaborate cooked sauce and apricot element than most modern lunch-counter versions. Today, the familiar shortcut combines cooked chicken, mayonnaise, curry powder, and fruit.
I think the best version keeps the sweetness on a short leash. Mango chutney brings fruit and gentle spice, sultanas add chewy little bursts, and lemon stops the dressing from becoming cloying. Toasted almonds are optional, but their crispness is useful because everything else in the bowl is soft.
- Mayonnaise: Supplies richness and helps the dressing cling to the chicken.
- Greek yogurt: Loosens the texture and adds tang without erasing the classic creamy character.
- Mild curry powder: Gives warmth and color; brands vary, so taste before adding more.
- Chutney, sultanas, and lemon: Create the sweet-tart balance that makes the salad distinctive.
Start with safely cooked, tender chicken
Rotisserie chicken makes this a 15-minute assembly job, while leftover roast or poached chicken works just as well. Use meat that was cooked to 165°F (74°C), chilled promptly, and is still within its safe storage window. If you are cooking from scratch, our whole chicken guide explains temperature and resting cues clearly.
Shred or dice the chicken into bite-size pieces. Very fine shreds absorb more dressing and can turn pasty; large cubes tend to shed the sauce. A mix of breast and thigh meat gives a good balance of firmness and moisture, though all-white meat is fine if you fold it gently and do not drown it.
- Cool freshly cooked chicken before adding the mayonnaise-based dressing.
- Remove skin, bones, and any tough connective pieces before measuring.
- Do not use cooked chicken left at room temperature for more than two hours.
Mix the dressing without making it heavy
Stir the mayonnaise, yogurt, chutney, curry powder, lemon, salt, and pepper before the chicken goes into the bowl. This lets you adjust the dressing without overworking the meat. Fold in the chicken, sultanas, green onions, and almonds, then chill for 30 minutes. The pause gives the curry powder time to hydrate and the fruit flavors time to spread.
If the salad feels stiff after chilling, loosen it with one spoonful of yogurt or lemon juice. If it tastes too sweet, add lemon and a pinch of salt rather than more curry powder. Heat is optional; cayenne changes the personality quickly, so use it by the literal pinch.
- Nut-free: Leave out the almonds; do not replace them unless the substitute is safe for everyone eating.
- Less sweet: Reduce the sultanas before cutting the chutney, since the chutney also adds spice and acidity.
- Dairy-free: Replace the yogurt with additional mayonnaise or a suitable plain dairy-free yogurt, knowing the flavor will shift.
Coronation Chicken Recipe
Ingredients
- 4 cups cooked chicken shredded or diced; about 21 ounces or 600 grams
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup mango chutney
- 1 1/2 tablespoons mild curry powder
- 2 tablespoons fresh lemon juice plus more to taste
- 1/2 teaspoon finely grated lemon zest
- 1/3 cup sultanas or golden raisins
- 1/4 cup sliced almonds toasted; optional
- 3 green onions thinly sliced
- 1/4 teaspoon fine salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
Instructions
- In a large bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, curry powder, lemon juice, lemon zest, salt, and black pepper until smooth.
- Add the chicken, sultanas, almonds, and green onions. Fold gently with a spatula until everything is evenly coated.
- Taste the salad. Add a little more lemon juice for brightness, salt for balance, or a small spoonful of yogurt if the dressing feels too thick.
- Cover and refrigerate for 30 minutes to let the flavors settle. Stir once before serving in sandwiches, wraps, lettuce cups, or over salad greens.
Nutrition
Video
Notes
- Use chicken that was cooked to 165°F (74°C), chilled promptly, and remains within its safe storage window.
- For a nut-free version, omit the almonds; check every packaged ingredient when allergy safety matters.
- Store covered in the refrigerator and use within 3 to 4 days of the day the chicken was originally cooked.
- Nutrition is an estimate per serving and does not include bread, wraps, or other serving accompaniments.
Tried this recipe?
Let us know how it turned out!Serve and store coronation chicken safely
Coronation chicken belongs in soft bread, a sturdy wrap, lettuce cups, or over salad greens. It is also excellent spooned over a crisp-skinned air-fryer jacket potato. For a buffet, keep the serving bowl chilled and bring out smaller portions as needed instead of letting the whole batch warm on the table.
Store the salad covered in the refrigerator and use it within three to four days of when the chicken was originally cooked—not three to four fresh days after you mix the dressing. If the chicken was already on day three, this is a make-it-and-eat-it plan. Freezing is not my first choice because mayonnaise and yogurt can separate and the almonds lose their crunch.
- For sandwiches: Add a dry lettuce leaf between the filling and bread to slow sogginess.
- For packed lunches: Keep the salad cold with an insulated bag and frozen gel pack.
- Before serving: Stir once, taste, and add a small squeeze of lemon if the flavors seem muted.
Sources
- Le Cordon Bleu London: Coronation Chicken History and Origin
- BBC Good Food: Easy Coronation Chicken
- FoodSafety.gov: Safe Minimum Internal Temperatures
- USDA FSIS: Leftovers and Food Safety
Hi, I’m Laura, the voice behind Tastiva. I’ve always believed that eating well should feel enjoyable, comforting, and realistic—not like another complicated rule to follow. I love creating recipes that fit into everyday life, sharing simple nutrition ideas, and finding small ways to make meals feel a little better without losing the pleasure of good food.