CORONATION CHICKEN II
Q: Do you have any information or comments on the dish called “Coronation Chicken” that was served at Queen Elizabeth's coronation in 1953? I saw mention of this in the newspaper coverage of King Charles' coronation, as well as a [recipe for Charles’ own] “Coronation Quiche” . . . Yours truly, Barbara H.
A: Barbara: Adaptions of “Coronation Chicken”—indeed devised for Elizabeth II in 1953—abounded around the time of King Charles III’s recent coronation. I offer one here, in fact, and below. My adaption uses meat from a rotisserie chicken (not a common bird in 1953, as it certainly is today) as well as the addition to her recipe of chopped celery. I cannot seem to enjoy chicken salad of any sort without celery. I did not—and will not—make, or adapt, King Charles’ quiche recipe. It calls for broad (fava) beans which just sounds awful in a quiche.
BSJ’s Yellow Chicken Salad, an adaptation of Queen Elizabeth II’s “Coronation Chicken” and Whole Foods’ very popular “Sonoma Chicken Salad.”
RECIPE: BSJ’s Yellow Chicken Salad
I adapted this chicken salad recipe by combining elements from the well-known and widely published recipe for ‘Coronation Chicken’—essentially a curried chicken salad—served at Queen Elizabeth II’s coronation luncheon in 1953 and from Whole Food Market’s very popular ‘Sonoma Chicken Salad,’ a long-time personal favorite.” Adjust to your liking: Wetter? More mayonnaise. A bit sweeter? More mango chutney. Tarter? More lime juice. And so on.
Ingredients
The meat, both dark and light, from a 4-pound chicken, cooked, skinned and removed from the bones, chopped or shredded, set aside
1/2 cup mayonnaise
1/2 cup plain Greek-style whole milk yogurt
3 tablespoons mango chutney (any large pieces of mango chopped fine)
3 tablespoons lime juice
Scant 1 tablespoon curry powder
3/4 teaspoon turmeric powder
1/3 cup golden raisins
1/2 cup sliced or slivered almonds
2 stalks celery, diced
2-3 scallions, white and light green sections only, chopped fine, or 1/4 cup small-diced Vidalia sweet onion
1 and 1/2 cups seedless red grapes, cut in half if very large
Kosher or sea salt and freshly ground black pepper
Chopped flat-leaf parsley or cilantro leaves, chopped, as garnish
Directions
In a bowl, make a dressing of the mayonnaise, yogurt, chutney, lime juice and the two powders. Mix well to homogenize; set aside.
To a large bowl, add the pieces of chicken and the remaining ingredients, except the salt, pepper and garnish, and toss well so everything is distributed evenly.
Add the dressing, mix and fold well, and allow the salad to rest for 30 minutes. Season with salt and pepper to taste and serve atop lettuce leaves or inside avocado halves, garnished with the cilantro or parsley.