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Coronation Chicken Salad

  • Author: Steve
  • Total Time: 30 minutes
  • Yield: 4 1x


Sweet and crunchy with a bit of curry, this recipe will make you reconsider how fresh and flavorful chicken salad can be.


  • 1 small red onion, chopped
  • 1 bay leaf
  • ½ teaspoon curry powder
  • 1 tablespoon tomato paste
  • ¼ cup white wine
  • ¼ cup chicken broth
  • ½ cup dried apricots, roughly chopped
  • 1 small red or orange pepper, chopped
  • 1/2 cup Greek yogurt
  • 1-ounce cream
  • 1-ounce lemon juice
  • ¼ teaspoon kosher salt
  • 1 pound cooked chicken, roughly chopped
  • 1/3 cup toasted almonds, chopped
  • ¼ cup parsley or cilantro, chopped
  • salad greens, for serving


In a small saucepan melt the butter. Add the red onion and cook until soft, about 5 minutes. Add the bay leaf, curry powder, tomato paste and cook another couple of minutes while stirring.

Add the wine and let cook off for a minute or two before pouring in the broth and apricots. Continue cooking a couple more minutes until the mixture has reduced and thickened slightly.

Let the mixture cool for about 5 minutes, then stir in the chopped pepper, yogurt, cream, lemon juice, and salt and mix until well blended. Pour the mixture into a bowl, and toss in the chicken, almonds, and herbs until everything is well combined. Taste and add more salt, if needed.

Serve over a bed of greens as a salad or on toast as a sandwich.


I use a mild curry powder, but use a blend that you prefer.

Add some more crunch to the salad with 1/2 cup chopped celery.

You can skip the wine and replace it with additional chicken broth.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Salads
  • Cuisine: English

Keywords: chicken, chicken salad, curry, dried apricots,