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Coronation chicken salad

Coronation chicken salad


This classic dish was first created to honour the Queen in 1953 – and it’s just as quick and tasty today

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1426kj 339kcal
  • Fat
    Med 18%
  • Saturates
    Low 25%
  • Sugar
    Med 18%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 4 Co-op British chicken breasts
  • 200g Co-op Greek style natural yogurt
  • Juice of 1 lemon
  • 3 tsp medium curry powder
  • 1 tbsp Co-op olive oil
  • 2 tbsp mango chutney
  • Handful coriander, chopped
  • 75g Co-op watercress
  • 125g Co-op spinach
  • 2 mangoes, peeled, destoned and finely sliced
  • 25g toasted flaked almonds


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the chicken breasts between two sheets of clingfilm and flatten out with a rolling pin
  3. Mix 75g of the yogurt with half the lemon juice and 1 tsp of the curry powder, then add the chicken and stir to coat
  4. Heat the oil in a griddle pan, then fry the chicken breasts for 2 mins on each side until you have griddle marks
  5. Transfer to the oven and cook for 8-10 mins more, until cooked through
  6. Set aside to cool
  7. Meanwhile, mix together the remaining yogurt and curry powder with the mango chutney and half of the chopped coriander to make a dressing
  8. Cut the chicken into thick slices, then toss with the watercress, spinach, mango and remaining lemon juice in a large bowl
  9. Transfer to a serving dish and drizzle over the dressing
  10. Scatter over the almonds and remaining coriander and serve

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