BSJ’S YELLOW CHICKEN SALAD

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.