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 Coronation chicken salad is a traditional British salad originally made for Queen Elizabeth ll’s coronation.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 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, 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 salad. Delicious, Chef!
Green Beans - 80g
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 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, 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 salad. Delicious, Chef!
Green Beans - 160g
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 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, 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 salad. Delicious, Chef!
Green Beans - 240g
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 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, 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 salad. Delicious, Chef!
Green Beans - 320g
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
Woolies Products in this dish
