Seasonal Recipe Coronation Chicken Salad

A quick, easy and healthy meal

The original recipe was created by Constance Spry for Queen Elizabeth’s Coronation in 1953. It was a very quick and easy way of turning a cooked chicken into an interesting salad but sadly was often adulterated and had many odd ingredients added. Here is a light and simple version more like the original. Ingredients - Serves 4 Prep time: 30-40mins • 1 poached or slow roasted 1.5kg chicken • 1tbsp mild curry paste or powder • 4tbsp good mayonnaise • 1tsp lemon juice • 6 very ripe apricots, or apricots canned in fruit juice • 1/2 pint whipping cream • Salt and black pepper • Fresh salad leaves – rocket, watercress and spinach Method 1. Remove the flesh from the cold chicken in large pieces and place in a large mixing bowl. 2. Blend together the curry paste, mayonnaise and lemon juice. Sieve three of the apricots and blend the fruit puree into the mayonnaise, then fold in the whipped cream and season to taste. 3. Coat the chicken lightly in the sauce and arrange in a serving dish with the rest of the apricots sliced and some of the fresh leaves. Sprinkle with a little curry powder and chill.

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