• For 3 or 4 servings.
  • 1 tablespoon of finely chopped onion
  • 1 teaspoon of curry powder
  • 1/2 cup of mayonnaise
  • 1/4 cup of heavy cream
  • 1/3 cup of toasted slivered almonds
  • 1 teaspoon of lemon juice
  • 2 cups of cooked and shredded chicken meat
  • 2 tablespoons of shredded coconut
  • salt and pepper to taste
  • salad greens for serving



Using a dry frying pan toast the almondsover medium until they start to brown. Put them on a paper towel to cool. Toast the coconut in the same pan and set aside to cool.

In a large bowl mix the onion, curry powder, mayonnaise, cream, almonds and lemon juice. Add the chicken and toss lightly. Adjust the seasonings. Serve over salad greens. At the last moment garnish with the toasted coconut.


Rotisserie chicken from the supermarket if fine for this or roast some chicken breasts using the Ina Garten method of putting chicken breasts (the kind with skin and bones, not boneless-skinless ones) in a 350 degree oven for 40 minutes -- then cool and shred.

Feel free to adjust the ingrediens to suit your taste. Personally I like this best when the curry and onion flavors are very faint. This is not intended to be a chicken curry salad.

To read what the original Coronation Chicken Salad was like check out this site and this one, too.

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