Saturday 6th May 2023 marks the coronation of the new King of England, King Charles III. In celebration of this event, it's only right that we whip out the coronation chicken recipes!
Coronation Chicken was first introduced in 1953 to celebrate the coronation of Queen Elizabeth II. Although it was considered quite extravagant at the time, in the decades since, it has become a staple sandwich filling easily found on supermarket meal-deal shelves in the UK.
Although the original is usually made with yogurt and highly sweetened with apricots and mango chutney, I have created a healthy spin-off from the classic version that is completely sugar and dairy free.
Best of all, unlike most creamy chicken salad recipes, there is no added mayonnaise!
The creamy, mildly spiced chicken salad is great topped on a bed of crispy lettuce, alternatively, if you’re on the move, grab your favourite gluten free bread alternative to enjoy it in a sandwich.
💕 Why This Recipe is Amazing
You’ll love this Coronation Chicken Salad as the perfect make-ahead filling for work lunches. It is:
Remember, this recipe is designed for a single serving, so just multiply by how many extra portions you need.
- Stir together sunflower cream, lime juice, curry powder and fresh chopped coriander. Add salt and pepper to your taste.
- Add the pre-cooked and shredded chicken and mix well to coat the chicken. If the mixture is too thick, add a little extra water.
- Wash and spin dry the romaine lettuce or your preferred salad leaves, and chop finely, adding to your serving plate.
- Top the bed of lettuce with the curried coronation chicken mixture.
- If you’d like a little extra crunch and flavour, you can toast some coconut flakes for around 3 minutes in the oven at 180°C/356°F.
- Top the salad with the toasted coconut chips as well as the chopped spring onion and serve.
- Lastly, this salad is best enjoyed immediately but can be stored for up to two days.
✨ Sunflower Seed Sour Cream
This recipe calls for Sunflower Seed Sour Cream, which is made by soaking and blending sunflower seeds with water and lemon juice to create a thick, creamy sauce. I have a recipe to make this yourself here: Sunflower Seed Sour Cream.
🍗 Quick Cooked Chicken Breast
Don’t have any cooked chicken in the fridge or freezer to use? Don’t worry, you can make up a small batch of cooked shredded chicken perfect for this recipe in as little as 15 minutes with minimal washing up.
All you need to do is poach the chicken breast and it is ready right away to enjoy. Read my post How-to Perfectly Poach Chicken Breast to find out how to make the juiciest and most tender poached chicken of your life!
To conclude, if you're looking for a delicious and healthy recipe, give this coronation chicken salad a try.
It's perfect for a light lunch or dinner, and it's a great way to use up leftover chicken. Let me know what you think if you try it!
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Dairy Free Coronation Chicken Salad Recipe
- 1 cooked chicken breast around 210g, shredded
- 150 g cashew / sunflower cream
- 1 tablespoon lime juice
- 2 teaspoon curry powder
- 1 stick of celery finely diced
- 2 tablespoon fresh coriander chopped
- Salt and pepper to taste
- Handful romaine lettuce
- Topping (optional):
- 2 tablespoon coconut flakes
- ½ spring onion finely chopped
- Stir together the sunflower cream, lime juice, curry powder and coriander. Add salt and pepper to taste.
- Add the chicken and mix well to coat the chicken. If the mixture is too thick, add a little extra water.
- Wash and dry the romaine lettuce and chop finely, adding to your serving dish.
- Top the lettuce with the coronation chicken mixture.
- Toast the coconut flakes for around 3 minutes in the oven at 180°C/356°F or in a dry pan on the hob.
- Top the salad with the toasted coconut flakes and the chopped spring onion and serve.