A dish fit for royalty, but with zero effort! Coronation chicken salad is a traditional British salad originally made for Queen Elizabeth ll’s coronation. There are many variations of this Indian-inspired, curried chicken salad, but our easy version features a creamy, curried dressing with Mrs Balls chutney and yoghurt. A guaranteed crowd pleaser!
Coronation Chicken Salad
Coronation Chicken Salad
with creamy yoghurt & crunchy green beans
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Free-range Chicken Mini Fillets
- Green Beans
- Lemon Juice
- Low Fat Plain Yoghurt
- Medium Curry Powder
- Mrs. Balls Chutney
- Onion
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MAGIC Green Beans
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Remove from the pot, reserving the boiling water in the pot, and run under cold water to stop the cooking process.
POACH THE CHICKY
Return the pot with the boiling water to a medium heat. Add a good pinch of salt and stir until dissolved. Once simmering, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets, cover with a lid, and poach for 4-6 minutes until cooked through. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
THE DISH’S CORONATION
Drain the water from the pot and return the pot to a medium heat with a drizzle of oil. Once hot, add the sliced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste), shifting constantly. Remove from the pan and place in a bowl along with the chutney, the yoghurt, the shredded Chicken/" title="View all our recipes with Chicken at eCook">Chicken, seasoning, and the Lemon Juice (to taste). Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched Green Beans. Top with the coronation Chicken/" title="View all our recipes with Chicken at eCook">Chicken salad. Delicious, Chef!
Green Beans - 80g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Onion - 1
Medium Curry Powder - 5ml
Mrs Balls Chutney - 15ml
Low Fat Plain Yoghurt - 50ml
Lemon Juice - 10ml
Salad Leaves - 20g
MAGIC Green Beans
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Remove from the pot, reserving the boiling water in the pot, and run under cold water to stop the cooking process.
POACH THE CHICKY
Return the pot with the boiling water to a medium heat. Add a good pinch of salt and stir until dissolved. Once simmering, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets, cover with a lid, and poach for 4-6 minutes until cooked through. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
THE DISH’S CORONATION
Drain the water from the pot and return the pot to a medium heat with a drizzle of oil. Once hot, add the sliced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste), shifting constantly. Remove from the pan and place in a bowl along with the chutney, the yoghurt, the shredded Chicken/" title="View all our recipes with Chicken at eCook">Chicken, seasoning, and the Lemon Juice (to taste). Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched Green Beans. Top with the coronation Chicken/" title="View all our recipes with Chicken at eCook">Chicken salad. Delicious, Chef!
Green Beans - 160g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Onion - 1
Medium Curry Powder - 10ml
Mrs Balls Chutney - 30ml
Low Fat Plain Yoghurt - 100ml
Lemon Juice - 20ml
Salad Leaves - 40g
MAGIC Green Beans
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Remove from the pot, reserving the boiling water in the pot, and run under cold water to stop the cooking process.
POACH THE CHICKY
Return the pot with the boiling water to a medium heat. Add a good pinch of salt and stir until dissolved. Once simmering, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets, cover with a lid, and poach for 6-8 minutes until cooked through. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
THE DISH’S CORONATION
Drain the water from the pot and return the pot to a medium heat with a drizzle of oil. Once hot, add the sliced Onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste), shifting constantly. Remove from the pan and place in a bowl along with the chutney, the yoghurt, the shredded Chicken/" title="View all our recipes with Chicken at eCook">Chicken, seasoning, and the Lemon Juice (to taste). Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched Green Beans. Top with the coronation Chicken/" title="View all our recipes with Chicken at eCook">Chicken salad. Delicious, Chef!
Green Beans - 240g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Onion - 1
Medium Curry Powder - 15ml
Mrs Balls Chutney - 45ml
Low Fat Plain Yoghurt - 150ml
Lemon Juice - 30ml
Salad Leaves - 60g
MAGIC Green Beans
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Remove from the pot, reserving the boiling water in the pot, and run under cold water to stop the cooking process.
POACH THE CHICKY
Return the pot with the boiling water to a medium heat. Add a good pinch of salt and stir until dissolved. Once simmering, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets, cover with a lid, and poach for 6-8 minutes until cooked through. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
THE DISH’S CORONATION
Drain the water from the pot and return the pot to a medium heat with a drizzle of oil. Once hot, add the sliced Onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste), shifting constantly. Remove from the pan and place in a bowl along with the chutney, the yoghurt, the shredded Chicken/" title="View all our recipes with Chicken at eCook">Chicken, seasoning, and the Lemon Juice (to taste). Mix until combined.
PLATE IT UP!
Make a bed of the rinsed leaves and the blanched Green Beans. Top with the coronation Chicken/" title="View all our recipes with Chicken at eCook">Chicken salad. Delicious, Chef!
Green Beans - 320g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Onion - 1
Medium Curry Powder - 20ml
Mrs Balls Chutney - 60ml
Low Fat Plain Yoghurt - 200ml
Lemon Juice - 40ml
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Coronation Chicken Salad?
The preparation time for Coronation Chicken Salad with creamy yoghurt & crunchy green beans is between 20 and 35 minutes.
What is the total time required to make Coronation Chicken Salad with creamy yoghurt & crunchy green beans?
The total time required to make Coronation Chicken Salad with creamy yoghurt & crunchy green beans is between 30 and 50 minutes.
How many servings does Coronation Chicken Salad provide?
4 servings
What are the main ingredients in Coronation Chicken Salad?
Chicken, Free-range Chicken Mini Fillets, Green Beans, Lemon Juice, Low Fat Plain Yoghurt, Medium Curry Powder, Mrs. Balls Chutney, Onion, Salad Leaves
What is the nutritional information of Coronation Chicken Salad?
Calories: 328, Carbs: 29 grams, Fat: grams, Protein: 39.8 grams, Sugar: 16.9 grams, Salt: 193 grams
How do I prepare Coronation Chicken Salad?
PLATE IT UP!: Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken salad. Delicious, Chef! THE DISH’S CORONATION: Drain the water from the pot and return the pot to a medium heat with a drizzle of oil. Once hot, add the sliced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste), shifting constantly. Remove from the pan and place in a bowl along with the chutney, the yoghurt, the shredded chicken, seasoning, and the lemon juice (to taste). Mix until combined. POACH THE CHICKY: Return the pot with the boiling water to a medium heat. Add a good pinch of salt and stir until dissolved. Once simmering, add the chicken mini fillets, cover with a lid, and poach for 4-6 minutes until cooked through. Remove from the pot and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. MAGIC GREEN BEANS: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Remove from the pot, reserving the boiling water in the pot, and run under cold water to stop the cooking process.
What should be prepared from my kitchen to make Coronation Chicken Salad?
Chicken, Free-range Chicken Mini Fillets, Green Beans, Lemon Juice, Low Fat Plain Yoghurt, Medium Curry Powder, Mrs. Balls Chutney, Onion, Salad Leaves
How many calories does Coronation Chicken Salad have?
328 calories
How much fat content does Coronation Chicken Salad have?
grams
Woolies Products in this dish
