The new monarch of chicken salad has arrived, and it must be celebrated. But surely no coronation can match the splendor of Coronation Chicken Salad! It’s a uniquely Indian-inspired flavor, with a delicious mango chutney whipped into the tangy, creamy, spicy mayo mixture saturating every inch of the delicious tender chicken. The crunch from the almonds and the bursts of the refreshing grapes only add to the majesty that is Coronation Chicken Salad. Place a crown upon its head, by which we mean, grab some crackers and dive in!
Ingredients
- 1 tablespoon oil, neutral-flavored
- 3 tablespoons shallot, diced
- 2 1/2 teaspoons curry powder, plus more, to taste
- 2 tablespoons Major Grey chutney, larger pieces diced
- 3 tablespoons apricot jam
- 1/2 teaspoon dry mustard powder
- 1 teaspoon lemon juice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup mayonnaise
- 12 ounces chicken breast, cooked, cubed or shredded
- 1/2 cup red or green grapes, halved
- 1/2 cup raw almonds, coarsely chopped
Directions
Step 1 –Heat the oil in a sauté pan over medium heat until it is shimmering.
Step 2 –Add the diced shallots to the oil and sauté, about 1-2 minutes.
Step 3 –Add 2 1/2 teaspoons of the curry powder to the shallots and cook until fragrant, about 1 minute.
Step 4 –Transfer the sauté pan from the heat.
Step 5 –Add the chutney, the apricot jam, the dry mustard powder, the lemon juice, the salt, and the pepper to the curry mixture.
Step 6 –In a food processor or a blender add the curry mixture and the mayonnaise and pulse it into a smooth paste.
Step 7 –Taste the mixture for seasoning, adding the extra curry powder as needed.
Step 8 –In a bowl, combine the chicken, the curried mayonnaise, the grapes, and the almonds.
Step 9 –Taste for seasoning.
Step 10 –Serve.
