Coronation Chicken is a perfect summer salad invented by the founders of the famous Cordon Bleu Cookery School in London for the coronation of Queen Elizabeth II in 1953. It caught on in England and I remember my mother making the dressing with mulligatawny soup, mayonnaise and a little curry powder and it was considered quite exotic and served over cold rice with cucumber as a garnish. My take on Coronation Chicken is much lighter and it is accompanied by fruit instead of rice – a perfect summer lunch. I added chicken broth to the mayonnaise and whisked it until smooth, then added a blend of spices. Because the sauce was only lightly curried I served it with mango chutney on the side. Would be nice for a picnic.
2 chicken breasts – poached (I poached mine wrapped in aluminum foil in a little chicken broth)
12 black seedless grapes – halved
Handful of raisins
1/4 tsp. each of cumin, curry powder and garam masala
2 tbsp. mayonnaise
2 tbsp. chicken broth
Almond slivers – just a few to sprinkle over the top
Garnishes – melon slice(s), green grapes, mango chutney
When poached chicken breasts are cooled cut into bite-size pieces and place in a serving dish with the grapes and raisins.
Place spices in a small bowl, add mayonnaise and chicken broth and whisk until smooth. Pour over the chicken mixture, stir well and top with almond slivers.
Serve with the various garnishes.
