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When meal prep needs to feel intentional but you're short on time, Coronation chicken salad fits the window. One poached chicken breast, mild curry powder, and a handful of pantry staples turn into a creamy lunch that works for packed sandwiches, afternoon tea spreads, or quick weeknight dinners.
The British-inspired dressing does all the work. Mayonnaise binds tender chicken with toasted nuts, golden raisins, and a hit of lemon juice for brightness.
Make this when you need something that tastes special but doesn't require multiple pans or complicated steps.
Coronation chicken salad combines poached chicken with a mild curry-spiced dressing, toasted nuts, and sultanas. Poach the chicken to exactly 165°F, chill before mixing, and add nuts last to keep them crunchy.
Why This Recipe Works
Poaching keeps the chicken tender while you prep the dressing. For a version that comes together quickly, a tender pork on the side balances the curry spice.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4-6 servings
Difficulty
Easy
Category
Main Dish | Lunch
Quick Tip
Poach chicken gently for tender texture
Best For
Weeknight | Meal prep | Entertaining
Five things that make this work:
- Gentle poaching - Simmer chicken breasts 12-15 minutes to 165°F for tender, juicy meat
- Room-temperature dressing - Cold mayo clumps; warm dressing blends smooth
- Fresh lemon juice - Squeeze 1-2 tablespoons to cut through the creamy richness
- Toasted nuts - Dry-pan almonds or cashews 3-4 minutes until fragrant for maximum crunch
- 30-minute chill - Refrigerate assembled salad before serving so flavors meld
What You'll Need
Fondue adds the contrast this plate needs, but timing matters. For a version that comes together quickly, simple homemade fondue recipe balances the curry spice.
- Cooked chicken breast (or thighs)
- Mayonnaise
- Greek yogurt (optional)
- Curry powder
- Lemon juice
- Fresh cilantro or parsley
- Almonds or cashews
- Sultanas or golden raisins
- Celery
- Red onion
Ingredient Details
- Cooked chicken breast
Base protein - neutral flavor, tender when poached to 165°F - Mayonnaise
Creamy binder - traditional dressing base, use full-fat for best texture - Curry powder
Signature spice - start with 1 tsp, add more for stronger flavor - Sultanas or golden raisins
Sweetness and chew - balances curry warmth with juicy bursts - Almonds or cashews
Crunch - toast 3-4 min until fragrant, add last to stay crisp - Lemon juice
Fresh acidity - 1-2 tablespoon cuts creaminess, use fresh-squeezed - Greek yogurt
Optional swap - replaces half the mayo for tanginess, lower fat
Ingredient Swaps
The homemade works best when it hits the table at the same time as the main. For a version that comes together quickly, simple homemade recipe adds brightness.
Four swaps that work:
- Mayonnaise → Greek yogurt or vegan mayo - Lighter texture, tangier flavor, use 50/50 ratio for balance
- Cooked chicken breast → Rotisserie chicken - Faster prep, more flavor, shred meat off bones
- Almonds → Cashews or sunflower seeds - Different crunch profile, sunflower seeds for nut-free option
- Curry powder → Garam masala - Changes spice profile, slightly sweeter and less heat
Greek Yogurt
Works for: Lighter dressing, tangier flavor, meal-prep lunches
Skip if: You want traditional richness or creamier texture
Rotisserie Chicken
Works for: Quick weeknight assembly, no poaching needed
Skip if: You want precise moisture control or milder flavor
Garam Masala
Works for: Sweeter spice profile, less curry intensity
Skip if: You want classic Coronation flavor or bold curry warmth
Instructions
Poach chicken first, then prep the dressing while it cools. A good homemade can make or break the plate, and this easy homemade recipe adds brightness.
Poach the chicken. Place chicken breasts in saucepan, cover with cold water by 1 inch. Bring to simmer over medium heat, reduce to low, cook 12-15 minutes until internal temp hits 165°F. Remove chicken, let cool 10 minutes, then dice into ½-inch pieces.
Toast the nuts. Heat dry skillet over medium, add almonds or cashews. Toast 3-4 minutes, shaking pan, until fragrant and lightly golden. Transfer to plate to cool.
Mix the dressing. Whisk mayonnaise, curry powder, lemon juice, and salt in large bowl until smooth. If using Greek yogurt, add now and whisk until combined. Taste and adjust curry or lemon.
Combine everything. Add diced chicken, chopped celery, diced red onion, and sultanas to dressing. Toss until evenly coated. Fold in toasted nuts just before serving.
Chill before serving. Cover bowl, refrigerate 30 minutes so flavors meld. Serve cold on sandwich bread, lettuce cups, or over mixed greens. Garnish with fresh cilantro or parsley.
What to Serve With It
Most people pair this with plain bread, but it needs contrast. Mexican chicken meal planning ideas show how to build balanced plates.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Mixed green salad | Easy | Fresh greens cut through creamy dressing | Toss with lemon vinaigrette, serve alongside |
| Crusty baguette | Easy | Crisp bread scoops salad, adds texture contrast | Slice thick, toast lightly, serve warm |
| Cucumber slices | Easy | Hydrating crunch balances rich dressing | Slice thin, season with salt, chill before serving |
| Roasted sweet potatoes | Medium | Sweet, hearty contrast to curry spice | Roast cubed at 425°F for 25 min, serve warm |
| Puff pastry vol-au-vents | Medium | Elegant vessel for entertaining or afternoon tea | Fill baked shells with chilled salad, garnish with herbs |
Three ways to serve it:
- Sandwich filling - Spread on toasted whole-grain bread with lettuce, tomato
- Lettuce wraps - Spoon into butter lettuce cups for low-carb lunch
- Stuffed tomatoes - Scoop salad into hollowed cherry tomatoes for finger food
Store and Reheat
Chicken salad keeps 3-4 days in the fridge, but texture matters. The bread works best when it hits the table at the same time as the main, and this quick bread dish fits busy weeks.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 2-3 min on low heat | Gently warming chicken before mixing (not assembled salad) |
| 📦 Microwave | 1-2 min at 50% power | Quickly warming chicken before mixing (avoid overheating) |
| 🧊 Serve Cold | No reheating needed | Maintaining crisp texture and creamy dressing consistency |
For best results when storing:
- Refrigerate in airtight container - Use shallow container so salad cools evenly, keeps 3-4 days
- Store nuts separately - Add toasted nuts just before serving to keep crunchy
- Freeze chicken only - Poached chicken freezes up to 1 month, freeze before mixing with dressing
- Drain excess liquid - If salad gets watery, drain briefly before serving or stir in extra mayo
- Taste before serving - Curry and lemon flavors dull when cold, adjust seasoning after chilling
Frequently Asked Questions
Yes - shred rotisserie chicken off the bones and mix directly into the dressing. Skip the poaching step entirely, which cuts 15 minutes off total time.
3-4 days in an airtight container. Store nuts separately and add just before serving to keep them crunchy.
165°F - pull chicken from heat exactly at this temp to keep it tender. Five degrees over and it dries out.
Overcooked chicken dries out the salad, and cold dressing dulls spice. Poach chicken gently to 165°F, then taste dressing before mixing and adjust curry powder or lemon juice.
Yes - double or triple all ingredients proportionally. Poach chicken in batches if needed, and mix dressing in a large bowl to coat everything evenly.
Chicken Salad Coronation-Style
Ingredients
Equipment
Method
- Place chicken breasts in a saucepan and cover with cold water by 1 inch. Bring to a simmer over medium heat, then reduce to low. Poach chicken for 12-15 minutes until internal temperature reaches 165°F. Remove chicken and let cool for 10 minutes, then dice into ½-inch pieces.1 breast chicken breast
- Heat a dry skillet over medium heat. Add almonds or cashews and toast for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer to a plate to cool.0.25 cup almonds
- In a large bowl, whisk together mayonnaise, curry powder, lemon juice, and salt until smooth. If using Greek yogurt, add it now and whisk until fully combined. Taste and adjust curry powder or lemon juice as desired.0.5 cup mayonnaise, 1 tsp curry powder, 1 tbsp lemon juice, salt, 0.25 cup Greek yogurt
- Add diced chicken, chopped celery, diced red onion, and sultanas to the dressing. Toss everything until evenly coated. Just before serving, fold in the toasted nuts to keep them crunchy.1 breast chicken breast, 0.25 cup celery, 0.25 cup red onion, 0.25 cup sultanas, 0.25 cup almonds
- Cover the bowl and refrigerate the salad for 30 minutes to allow flavors to meld. Serve cold on sandwich bread, in lettuce cups, or over mixed greens. Garnish with fresh cilantro or parsley.0.25 cup fresh cilantro
Notes
- Pull chicken exactly at 165°F to maintain tenderness and avoid dryness.
- Chill the assembled salad before serving for best flavor melding.
- Add toasted nuts last to keep them crunchy and flavorful.
