Riley Wofford is a recipe developer, food stylist, and writer. Outside of the kitchen, she enjoys drinking gimlets and sour beer, spending time with her foster dogs, and going on road trips.
Although it originated in the United Kingdom during Queen Elizabeth II’s coronation, coronation chicken is much like the chicken salad we all know and love here across the pond. It has all the makings of a classic dish—juicy pieces of chicken, a well-seasoned mayonnaise-based sauce, celery, scallions, and lemon juice for bright, fresh flavor. This dish would be delicious served with crackers for scooping or piled onto a buttered and toasted brioche bun, but we like to serve it on fresh and crisp Bibb lettuce leaves. Toasted sliced almonds sprinkled over the top add some extra crunch.
Many of the first versions of coronation chicken added some sweetness with sultanas, which are smaller and have a more condensed sweetness than your average raisin. We use plump golden raisins for this recipe, but you can substitute with purple raisins, currants, or even chopped dried apricots, depending on what you have in your pantry. Each is sweet enough to complement the savory flavor that curry powder imparts into the mayonnaise base that coats the chicken salad.
Poached boneless, skinless chicken thighs are our protein of choice for this chicken salad. They cook very quickly, so you can put this salad together in a snap. If you prefer chicken breasts or have an already cooked rotisserie chicken handy, both will work beautifully here (chicken breasts will take a few more minutes to cook when using this poaching technique).
If you have any chicken left over, it makes a great lunch the next day. Leftovers can be stored in an airtight container in the refrigerator for 24 hours.
Made this? Let us know how it went in the comments below!
- 4 - 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 50 mins
- 1 1/4 lb.
boneless, skinless chicken thighs or breasts
- 1/3 c.
- 1 tbsp.
curry powder, plus more for sprinkling
- 1 tbsp.
fresh lemon juice
large stalk celery, finely chopped (about 1/3 c.)
scallions, finely chopped (about 1/3 c.)
- 3 tbsp.
raisins, preferably golden
head Bibb lettuce, leaves separated
- 1/4 c.
toasted sliced almonds
- Nutrition Information
- Per Serving (Serves 6)
- Calories261 Fat17 gSaturated fat3 gTrans fat0 gCholesterol94 mgSodium371 mgCarbohydrates5 gFiber2 gSugar3 gProtein21 gVitamin D0 mcgCalcium46 mgIron2 mgPotassium415 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
- Step 1In a medium pot, cover chicken with at least 2" water; season with 2 tablespoons salt. Bring to a boil, then reduce heat to medium and simmer until an instant-read thermometer inserted into thickest part of chicken registers 160°, 8 to 10 minutes (temperature will carry over to 165º while cooling). Transfer chicken to a plate and let cool, then shred into bite-size pieces.
- Step 2In a medium bowl, stir mayonnaise, curry powder, lemon juice, and a large pinch of salt. Stir in celery, scallions, raisins, and chicken; season with salt and pepper.
- Step 3Arrange lettuce on a platter. Top with chicken mixture, then sprinkle with almonds and more curry powder.