Recipe: Coronation Chicken Salad

Coronation Chicken Salad was created for King Charles’ mother back in 1953, possibly as a tribute to the far-flung British empire which was winding down at that time. It has a pleasant sweetness the late queen doubtless enjoyed, as do we. Makes about 3 cups, enough for 4 sandwiches or salad servings

Ingredients
2 c cooked chicken, preferably breast meat, skinned, boned and shredded or cubed into bite size bits
¼ c mayonnaise
¼ c yoghurt
¼ c golden raisins
½ t ground cinnamon*
1 T or more curry powder
3 T sweet mango chutney
¼ c sliced almonds, toasted
½ t Kosher salt, or to taste
Couple grinds of black pepper
3 T cilantro or green onion, finely chopped

Coronation Chicken Salad can be served on its own, in a lettuce cup or (as the Brits do it) on top of a baked potato

Method: combine all ingredients and mix thoroughly. Rest for half an hour then taste before serving. We added more curry powder at this point and just a bit more salt.

*The base recipe by Melissa Clark starts with a fresh chicken which has been poached with an onion and a cinnamon stick. If you go that route, no need to add cinnamon to the salad.