Honestly, I’ve never been a fan of chicken salad, with one notable exception: Coronation Chicken Salad. I first had it on a trip to England, Ireland, Scotland and Wales with my bestie in 2005. Pre-made sandwiches were ubiquitous at train stations and convenience stores, and Coronation Chicken Salad Sandwiches soon became my favorite.
The original version of this British favorite (made especially for Queen Elizabeth II’s coronation in 1953) includes curry powder, red wine, tomato puree, apricot puree, mayonnaise and… WHIPPED CREAM. No joke! My version eschews chicken for chickpeas, Greek yogurt for mayo, and swaps out the apricot altogether for mango (which is, along with the curry powder and chickpeas, a reference to the UK’s colonization of India) leaving the salad lighter, healthier and full of fiber. Even better? My recipe involves NO COOKING (unless you count making toast to put it on.)
A vegetarian play on the classic Coronation Chicken Salad, this recipe is sweet, salty, spicy, creamy and delicious!