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Coronation-style chicken salad

Coronation-style chicken salad

Total Time
30 min
20 min
10 min
Coronation chicken was created in 1953 for a banquet to celebrate the crowning of the Queen, and it’s still popular today. We’ve updated the classic to include fresh mango and radish for added colour, flavour and texture. It’s the perfect salad choice for special occasions.


Unsweetened almond milk

800 ml

Curry powder

1½ tbs, mild


1 whole, chopped


2 clove(s), crushed

Fresh ginger

15 g, (3cm piece), peeled, thinly sliced

Skinless chicken breast

680 g, (4 x 170g breasts)

Cos lettuce

2 baby, shredded

Red radish

100 g, thinly sliced


1 medium, peeled, thinly sliced

Flaked almonds

¼ cup(s), toasted, (20g)

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Mango chutney

2 tbs

Lemon juice

1 tbs

Curry powder

½ tsp, mild

Fresh coriander

2 tbs, chopped, plus extra to serve


  1. Whisk almond milk and curry powder in a deep frying pan or large saucepan to combine. Stir in eschalot, garlic and ginger. Add chicken and bring to a gentle simmer over medium heat. Simmer for 10 minutes, turning chicken halfway through, or until cooked through (juices should run clear when the thickest part of the chicken is pierced with a knife or skewer). Transfer chicken to a plate, cover loosely with foil and set aside to cool slightly, then shred or thinly slice.
  2. Meanwhile, to make dressing, whisk all the ingredients in a small bowl. Season with salt and pepper.
  3. Divide lettuce, radishes, mango and chicken evenly among 4 plates. Drizzle with dressing. Scatter over almonds and extra coriander to serve.


COOKING TIP: Poaching is a great way to cook chicken without making it dry. Pack in extra flavour by adding aromatics such as bay leaves, lemongrass, peppercorns and spring onions. Make sure chicken breasts are the correct size to ensure they cook through evenly.