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Coronation Chicken Salad

A canapé (or starter) with the royal seal of approval.

Preparation15 Mins
Cooking Time00 Mins

This dish was created to honour Her Majesty Queen Elizabeth’s coronation in 1953. Now, in the year of her son’s coronation, it is a dish which will have renewed appeal, perhaps to a generation or two who have never tried it. For my recipe, the slightly curried chicken mayonnaise is served in lettuce shells. A fitting canapé for those celebrations when Charles III is crowned in May.

Ingredients Required

For the sauce

5 Tbsp
2 Tsp
Mild curry powder, to taste
2 Tbsp
Mango chutney
1 Pinch
Sea salt
2 Tbsp
Golden sultanas

For the salad

Romaine or Cos lettuce
Dried apricots, cut into quarters
1/2 bunch
Coriander, coarsely chopped
Leftover chicken (you may want to see my recipe for roast chicken)

Cooking Method


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