The first time I had this salad we were visiting England. Through a happy circumstance, I had the opportunity to visit with an English quilter, Margaret, who was a penpal with a member of my quilt guild. There is more to the story than that, but for now, that will have to do.
When I went to visit her, she served this delicious salad. Of course, I was intrigued and asked for the recipe. It is called Coronation Chicken Salad because it is said that it was created for the coronation luncheon of Queen Victoria. You will find many variations on the internet, but this is the recipe for the salad Margaret served.
I use celery in place of the nuts, because I am not supposed to have them, so the celery adds that bit of crunch. However, nuts are the usual ingredient and add a great texture. So don’t leave them out if you don’t have to do so.
Coronation Chicken Salad
It is usually served with rolls, so the Cottage Cheese Pan Rolls would be the perfect addition. It can even be served as a sandwich filling. I prefer the salad, served with crisp lettuce leaves. Instead of cooking the chicken use about 3 cups chopped/shredded cooked chicken. Great recipe for rotisserie chicken.
1. Mix together mayonnaise, chutney, curry powder. Refrigerate for an hour.
2. Meanwhile, place chicken breasts in a covered glass dish. Cook in the microwave in 3-minute intervals, turning after each interval. Two whole breasts take about 10-12 minutes in the microwave.
3. Pour off broth and save for another use. Cool breasts quickly by placing in the freezer singly on a plate, for about 15-20 minutes.
4. Cut into bite-size pieces, when thoroughly cold. Mix with dressing and grapes.
5. Refrigerate to allow flavors to blend. It is really best when made ahead.