This recipe is my version of Coronation Chicken Salad, a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953.
Curried Chicken Salad
2 cups pasture-raised cooked chicken breast meat, cut into half-inch cubes
1 stalk of celery, diced
1 green onion, diced or some chopped cilantro
1/3 cup chopped dried apricots or golden raisins
1 tablespoon mango chutney
1/3 cup almonds, sliced (chopped roughly works, too)
2 tablespoons organic mayonnaise (or 50/50 mayo and crème fraîche)
1 teaspoon curry (or more, to taste)
Tiny pinch of cinnamon
Squeeze of lemon juice
Salt and cayenne to taste
Note: For a more deeply golden color, add a pinch of turmeric
Mix everything together. Taste. Adjust. For the best flavor, let the mixture rest for at least 30 minutes before serving.
Pile on a hearty wheat bread, heap in the middle of dressed salad greens, or stuff a tomato…it’s all good. It will keep for up to 3 days in the fridge.