Photo of Coronation-style chicken  salad by WW

Coronation-style chicken salad

Points® value
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 is still popular now. We’ve updated the classic to include fresh mango and radish.


Unsweetened almond drink

800 ml

Curry Powder

2 tablespoon(s)


1 medium, roughly chopped


2 clove(s), crushed

Root Ginger

15 g, peeled and thinly sliced

Chicken breast, skinless, raw

4 medium

0% fat natural Greek yogurt

100 g

Mango Chutney

40 g

Curry Powder

½ teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Coriander, fresh

5 g, finely chopped, plus extra to garnish


2 individual, Romaine, trimmed and shredded


100 g, finely sliced


1 medium, peeled, stone removed and sliced

Flaked almonds

20 g, toasted


  1. In a large pan, combine the almond milk with 2 tablespoons curry powder, then add the shallot, garlic, ginger and chicken.
  2. Bring the mixture to a gentle simmer over a medium heat. Reduce the heat to low and cook for 12-14 minutes, turning the chicken over halfway through, until cooked through – the juices should run clear when the thickest part of the chicken is pierced with a knife or skewer. Transfer the fillets to a chopping board, loosely cover and set aside to cool, then shred or thinly slice.
  3. Meanwhile, combine the remaining curry powder with the yogurt, mango chutney, lemon juice and chopped coriander. Season to taste.
  4. Divide the lettuce, radishes and mango between plates. Top with the chicken and drizzle with the dressing then scatter over the almonds and extra coriander, and serve.


Poaching is a great way to gently cook turkey or chicken without making it dry. Pack in extra flavour with aromatics such as bay leaves, lemongrass, peppercorns and spring onions.