Creamy Curried Chicken Salad

great for picnics, quick lunches and light suppers

great for picnics, quick lunches and light suppers

This is one of those recipes that’s easy to put together, but seldom thought of.

It’s also known as Coronation Chicken and was supposedly invented by some cooks preparing a banquet in honour of the coronation of Elizabeth II (in 1953).

So basically this dish has been around for a while.

the remains of Sunday's roast

the remains of Sunday’s roast

Interestingly (or not. Perhaps you don’t care, perhaps you hate food trivia with a passion), some other chefs tried to get in on the act recently with a Jubilee Chicken to celebrate – yep, you guessed it – HRH’s Golden Jubilee in 2012.

That’s fame and fortune for you…get high enough in society and someone will create poultry dishes in your honour.

Creamy Curried Chicken Salad (makes about 2 cups)

  • 12 oz cooked, shredded chicken
  • 1 tbsp mayo
  • 1 tbsp sour cream
  • 1/2 tsp curry powder
  • 2 tsps lemon juice
  • 1/2 cup almond slices
  • 1/2 tsp sea salt
  1. Combine all the ingredients in a bowl and stir well until the chicken is coated. Serve or chill for later.

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5 thoughts on “Creamy Curried Chicken Salad

  1. Hi there, I just made this recipe but I wasn’t comfortable making it as written and I just wanted to clarify a few ingredients. 12 tsp curry powder for that much chicken seems like it’d be really overwhelming and gritty. I used 2 tsp curry powder, and I was also unsure with the way you wrote it whether you meant 2 tsp or 2 Tbsp of lemon juice. Opted for 2 tsp. Thank you for the recipe. 🙂

  2. Pingback: Garlic & Chili Mayo | Things My Belly Likes

  3. Pingback: Tahini & Cashew Nut Chicken Salad | Things My Belly Likes

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