Coronation Chicken Rice Salad
Why this recipe works
- Fast assembly: Using cooked chicken keeps the recipe mostly assembly-based, with only the rice and almonds needing cooking.
- Creamy but bright: Greek yoghurt, mayonnaise, mango chutney and lemon create a dressing that is rich, gently sweet and lifted with acidity.
- Fresh crunch: Cool cucumber and toasted almonds balance the soft rice and chicken, giving the salad a more varied texture.
Get the most out of this recipe
Ingredient notes
- Use a mild curry powder: A mild curry powder suits the classic coronation-style flavour; choose a hotter blend only if you want a more pronounced spice.
- Balance the sweetness: Mango chutney and sultanas add sweetness, so sharpen the dressing with a little extra lemon juice if it tastes too soft.
- Choose fully cooked chicken: Leftover roast chicken or poached chicken breast both work well, provided the meat is fully cooked and properly chilled.
Make-ahead tips
- Make ahead for lunch: The salad can be prepared in advance and kept chilled, making it practical for packed lunches or casual entertaining.
- Keep the almonds crisp: Store the toasted almonds separately and scatter them over just before serving so they retain their crunch.
- Serve chilled: Keep the salad refrigerated until serving, especially when preparing it for picnics, buffets or anyone vulnerable.
Common mistakes
- Mixing in hot rice: Let the rice cool before adding it to the dressing; warm rice can loosen the sauce and make the salad feel heavy.
- Over-toasting the almonds: Toast the almonds with attention and remove them from the pan as soon as they are golden, as they can darken quickly.
- Soft rice: Cook the basmati just until tender, then drain it well so the grains stay separate rather than turning mushy.
Equipment you'll need
Ingredients
Instructions
- Cook the basmati rice in a saucepan of boiling water until tender, 10 to 12 minutes. Drain well in a colander, then spread out briefly so the steam can escape and it cools quickly.
- Meanwhile, toast the slivered almonds in a dry frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool.
- In a mixing bowl, whisk together the greek yogurt, mayonnaise, mango chutney, curry powder, and the zest and juice of the lemon until smooth. Taste and adjust with a little more lemon juice if you want it sharper.
- Cut the cooked chicken breast into bite-sized pieces. Stir the chicken, cooled rice and sultanas through the dressing until everything is evenly coated.
- Dice the cucumber and fold it through, reserving a little to scatter over the top. Cover and chill for 5 minutes to let the flavours settle, then serve topped with the toasted almonds and reserved cucumber.
Recipe notes
Tips
- Cool the rice quickly before mixing so the dressing stays thick and creamy rather than loosening.
- If serving later, keep the toasted slivered almonds separate and sprinkle over at the last moment so they stay crisp.
- If you are serving this to anyone vulnerable, use fully cooked chicken and keep the salad chilled until serving.
Substitutions
- Replace greek yogurt with whole-milk yogurt for a looser, slightly tangier dressing.
- Replace mango chutney with orange marmalade for a brighter citrus sweetness.
- Replace slivered almonds with pistachios for a different nutty crunch.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. For best texture, add the toasted slivered almonds just before serving; if the salad thickens, loosen with a small squeeze of lemon juice.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Milk Tree nuts
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