Coronation Chicken

It’s a classic and everyone loves it, but we’ve lightened up the sauce. It’s also a great way to use up roast chicken or turkey leftovers

  • Rating
    (52 ratings)
    Rate this recipe
  • Serves 12

  • Prep time 30 mins

  • Skill level Easy

  • Calories 281 per serving

  • Prepare ahead yes


  • 2 small to medium cooked chickens, stripped off the bone
  • 75g (3oz) pine nuts, toasted
  • 50g (2oz) sultanas
  • 100g (4oz) dried apricots, chopped
  • 1 bunch spring onions, finely chopped
  • 4tbsp chopped fresh coriander
  • 1 bag baby salad leaves
For the dressing
  • 1½tbsp Madras curry paste
  • 100ml (4fl oz) mayonnaise
  • 200ml (7fl oz) natural or Greek yogurt (not low-fat)
  • 3tbsp mango chutney
  • squeeze fresh lemon juice


  1. Mix together all the ingredients for the dressing and add freshly ground black pepper. In a large bowl, mix together the chicken, pine nuts (reserving a few), sultanas, apricots and half the spring onions and coriander. Stir in the dressing. Put the salad leaves on a platter, spoon over the chicken mix, then scatter over remaining pine nuts, spring onions and coriander.