Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • Water, enough to cover the chicken
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black peppercorns (2.5 ml)
  • ½ cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) mango chutney, finely chopped
  • 1 tablespoon (15 ml) mild curry powder
  • 1 tablespoon (15 ml) plain yogurt or crème fraîche
  • 1 tablespoon (15 ml) lemon juice
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 cup (120g) celery, finely diced
  • ½ cup (75g) dried apricots, chopped
  • ¼ cup (30g) slivered almonds, toasted (optional)
  • 2 tablespoons (30g) fresh coriander (cilantro), chopped (optional)
  • Lettuce leaves (for serving, optional)

Instructions:

  1. Poach or bake the chicken breasts until cooked through. Let cool completely and shred or dice.
  2. In a mixing bowl, combine mayonnaise, mango chutney, curry powder, yogurt/crème fraîche, lemon juice, salt, and pepper. Whisk until smooth.
  3. In a large bowl, combine the cooked chicken, diced celery, chopped dried apricots, toasted almonds (if using), and chopped coriander (if using).
  4. Pour the curry mayonnaise dressing over the chicken mixture and gently stir until everything is well coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve the Coronation Chicken Salad on lettuce leaves, in sandwiches, or as a side dish.