eCook Meal
Coronation Chicken Salad
with creamy yoghurt & crunchy green beans
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 Coronation chicken salad is a traditional British salad originally made for Queen Elizabeth ll’s coronation.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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.33
for 4 servings · R24.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Beans, Lemon Juice, Medium Curry Powder, Mrs. Balls Chutney, Onion, Salad Leaves, Yoghurt
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?
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. PLATE IT UP!: Make a bed of the rinsed leaves and the blanched green beans. Top with the coronation chicken salad. Delicious, Chef!
What should be prepared from my kitchen to make Coronation Chicken Salad?
Chicken, Green Beans, Lemon Juice, Medium Curry Powder, Mrs. Balls Chutney, Onion, Salad Leaves, Yoghurt
How many calories does Coronation Chicken Salad have?
328 calories
How much fat content does Coronation Chicken Salad have?
grams