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Coronation Chicken Salad Recipe

Coronation Chicken Salad Recipe

This coronation chicken recipe calls for a pre-cooked roast chicken so you will need to plan ahead a little bit.


600g of roast chicken, shredded dark meat, sliced breast
25g of shallots, finely chopped
10g of butter
1/2 tbsp of curry powder
1/2 red chilli, finely chopped
5g of tomato paste
80ml of white wine
1 bay leaf
50ml of chicken stock
15g of apricot jam
70g of mayonnaise
20ml of cream
20g of crème fraîche
10ml of lemon juice
5g of coriander, chopped
1 pinch of salt
1 pinch of black pepper

20g of sliced almonds, toasted
4 spring onions, chopped
4 baby gem lettuces, finely shredded
1 handful of mixed salad leaves


1. In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3 minutes
2. Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool
3. Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours
4. To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish.
Recipe originally found at:
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