As a recipe, coronation chicken has quite a regal history. Essentially, it’s a combination of cooked chicken and creamy curry sauce served with or without the salad on the side. Such a simple dish, yet it has been served to the British royalty in different variations for many decades.
Inspired by the jubilee chicken dish prepared for the silver jubilee of George V in 1935, the classic coronation chicken was invented (adapted) by Constance Spry and Rosemary Hume of Cordon Bleu Cookery School and served at the banquet of the coronation of Queen Elizabeth II in 1953. Since then, many contemporary chefs had a go at making their own version of the coronation chicken.
Our Rejuvenated For Life modern take on this classic dish uses whole, fresh ingredients and nutrient dense foods making this salad finger-licking delicious and healthy at the same time.
What’s good about it: Chicken is a great source of protein that is partnered with antioxidants packed greens, radishes, beetroot, grapes and dried apricots and healthy fats of almonds and olive oil. Curry powder contains anti-inflammatory turmeric. It’s a complete meal with a good ratio of fats, protein and carbohydrates. It keeps well if you want to make some leftovers for lunch. Rich in: Vitamin A, Vitamin C, Iron, Niacin, Phosphorus, Selenium, Zinc, Magnesium, Vitamin B-6.
- 2 chicken breasts, cut lengthways
- Few pinches of sea salt and pepper
- 1 tsp coconut oil
- 2 tbsp shaved almonds
- 6 dried apricots, thinly sliced
- 8-10 green grapes, halved
- 1 tbsp chopped chives or green onion
- 4-5 radishes, sliced or halved
- 1 small raw golden or red beetroot, peeled and thinly sliced
- Few handfuls of baby spinach
- A little extra lemon juice and olive oil
- For the dressing
- 3 tbsp mayonnaise (use olive or sunflower oil based)
- 1½ tsp mild curry powder (add a little extra turmeric if you like)
- 2 tbsp extra-virgin olive oil
- 1 tsp chopped long red chilli
- 2 tbsp lemon juice
- Season chicken breasts with some sea salt and pepper. Heat coconut oil in a medium frying pan over medium-high heat. Add chicken breasts and cook for 6-7 minutes on each side (if using large chicken breast, slice them in halves). Set aside to rest for a few minutes and then slice into thin strips or small cubes.
- Pan fry almond flakes in a frying pan (no oil) over medium heat until golden brown, stirring frequently, for about 4-5 minutes.
- Combine dressing in a bowl. Add sliced chicken, apricot, grapes, chives and almond flakes (reserve a few grapes and almond flakes for garnish). Mix together and serve on a bed of spinach, radishes and beetroot. Drizzle with a little extra lemon and olive oil on top and top with a few grapes and almond flakes.