The Classic 1953 Coronation Chicken Salad Recipe
Taste history with the Classic 1953 Coronation Chicken Salad Recipe—a dish created to celebrate Queen Elizabeth II’s coronation that remains an iconic blend of bold flavors. This classic British recipe balances tender poached chicken with a creamy, spiced curry dressing, infused with hints of apricot jam, red wine, and lemon juice for a sweet, tangy finish. Toasted almonds and fresh parsley add delightful texture and freshness, while a blend of mayonnaise and yogurt keeps it rich yet light. Perfect served chilled over crisp lettuce, as a sandwich filling, or part of a celebratory spread, this salad is a timeless crowd-pleaser ideal for picnics, lunches, or afternoon teas. Create an unforgettable royal affair with this quintessential recipe that’s as elegant as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups water
- 1 piece bay leaf
- 6 pieces whole black peppercorns
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1.5 tablespoons curry powder
- 1 tablespoon tomato puree
- 2 tablespoons red wine
- 2 tablespoons water
- 2 tablespoons apricot jam
- 1 tablespoon lemon juice
- 0.75 cup mayonnaise
- 0.25 cup plain yogurt
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup toasted almonds, slivered
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts in a medium saucepan. Add 4 cups of water, the bay leaf, and black peppercorns. Bring to a gentle simmer, cover, and poach for 15-20 minutes until the chicken is fully cooked and no longer pink inside.
Remove the chicken from the poaching liquid and let it cool. Once cool, shred or chop into bite-sized pieces.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the curry powder and cook for 1-2 minutes to toast the spices gently.
Add the tomato puree, red wine, water, and apricot jam to the skillet. Stir well and cook for an additional 3 minutes until slightly thickened.
Remove the skillet from heat and stir in the lemon juice. Allow the mixture to cool completely.
In a large mixing bowl, combine the cooled curry mixture, mayonnaise, yogurt, salt, and pepper. Mix until smooth and well blended.
Fold the chopped chicken into the dressing, coating it evenly.
Add the toasted almonds and chopped parsley, reserving a small amount for garnish if desired.
Serve chilled over a bed of lettuce, on a sandwich, or as part of a larger salad spread.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
