Ingredients
Coronation Chicken
- 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
Method
- 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
Serving: 1 serving (1/6 batch)Calories: 390kcalCarbohydrates: 17gProtein: 32gFat: 21gSaturated Fat: 3gCholesterol: 90mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 13g
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.
