My Coronation Chicken Salad Lunch
I had leftover chicken from a family dinner, and I love using leftovers for lunch. This Coronation Chicken Salad comes from the NYT (as so many of my recipes do!) but I added a few tweaks to make it my own. If it tastes familiar, it’s a common recipe used for little sandwiches at high tea.
Jane’s Coronation Chicken Salad
Ingredients:
leftover chicken, any cut will do
½ cup mayonnaise
½ cup plain Greek yogurt or sour cream
3 tablespoons mango pickle (instead of chutney), plus more to taste
1 tablespoon curry paste or powder (such as Madras), plus more to taste
⅓ cup diced dried cranberries (instead of raisins)
3 tablespoons fresh lemon or lime juice, more to taste
¼ cup chopped cilantro (leaves and tender stems) or scallions
½ cup diced celery (added for extra crunch)
Fine sea or table salt and freshly ground black pepper, to taste
In a large bowl, whisk together the mayonnaise, yogurt, mango pickle, curry paste or powder, dried cranberries, and lemon or lime juice. Fold in the leftover chicken, almonds, celery, cilantro or scallions.
Taste and adjust the seasoning as needed and to your personal preference. More curry paste or powder, lemon or lime juice, or mango pickle will give it an extra tang! Season with salt and pepper to taste. I bought some new flaky salt that I used liberally. Add it all to a nice crunchy toast and voila, you have a tasty lunch. I do recommend serving a salad or some sort of produce along with the lunch otherwise it looks a bit drab and dreary.
