Coronation Chicken Salad with Mango.
Have you heard of Coronation chicken? The original dish comes from Britain and was designed to celebrate the coronation of Queen Elizabeth.
Growing up I remember seeing this dish as a salad or sandwich filling. It was typically a bright yellow colour and often had dried apricots and flaked almonds, added along with the curry powder. I'm not a huge fan of dried apricots but I love fresh mango and mango chutney too.
Often Coronation chicken is served in sandwiches but nowadays it would go great in a wrap too. I decided to add cucumber and fresh coriander too which lightens the whole dish so that it can be enjoyed on its own. It's great as a healthy lunch!
This is such a great way to use up chicken from a roast. It's also great as a buffet dish as it can be made in advance and will happily sit in the fridge until needed.
You might also like Warm Duck and Pineapple Salad.
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Coronation Chicken with Mango
- 300 g cooked chicken, shredded without skin approx 2 breasts
- 150 g fresh mango in 1 cm cubes
- 100 g cucumber
- 5 tbsp mayonnaise
- 1 tbsp mango chutney
- 25 g pecans, rough chopped
- 2 tsp mild curry powder
- 2 tbsp chopped fresh coriander
- seasoning to taste
- Combine the spices and mango chutney with the mayonnaise and stir in the rest of the ingredients.
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