Coronation Chicken Salad & Baby Naan

Some recipes carry with them a sense of history, royalty, and just the right touch of unexpected flavor — Coronation Chicken Salad is one of those dishes. With its blend of tender shredded chicken in a creamy curry-spiced dressing, paired with fresh greens and warm, pillowy baby naan, this salad is the perfect mix of comforting and vibrant. It’s light enough for lunch, bold enough for dinner, and always full of personality.

Behind the Recipe

The first time I tasted Coronation chicken, it was tucked between slices of soft bread at a little café in London. The flavor caught me off guard — a gentle sweetness, a hint of spice, and that creamy, satisfying texture. I fell in love with the idea of it immediately. Over time, I started turning it into a full meal by serving it over greens with naan on the side. The result? A salad that feels like something more — more filling, more flavorful, more exciting than your average bowl of leaves.

Recipe Origin or Trivia

Coronation chicken was originally created in 1953 by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II. The dish was meant to be elegant yet accessible, using ingredients that were widely available post-war while still evoking a sense of celebration. It typically includes cold cooked chicken dressed in a sauce made with mayonnaise, curry powder, and often mango chutney or dried fruit. While traditionally served in sandwiches, it has evolved into salads, wraps, and even jacket potato toppings.

Why You’ll Love Coronation Chicken Salad & Baby Naan

Here’s why this dish will find a regular spot on your table:

Versatile: You can serve it in a sandwich, wrap, or salad — even as a party dip.

Budget-Friendly: Uses leftover or rotisserie chicken and simple pantry staples.

Quick and Easy: Comes together in 15 minutes flat with no cooking required if using pre-cooked chicken.

Customizable: Adjust the sweetness, heat, or base greens to your preference.

Crowd-Pleasing: A familiar dish with a twist that always gets people curious (and hungry).

Make-Ahead Friendly: Perfect for meal prep or lunchboxes.

Great for Leftovers: Just store the chicken mix and assemble salads fresh.

Chef’s Pro Tips for Perfect Results

A few little tweaks will take your Coronation chicken salad from good to unforgettable:

• Use full-fat mayo or Greek yogurt: It makes the dressing extra luscious.
• Toast the naan: Just a quick flip on the skillet brings out flavor and makes it soft and warm.
• Shred the chicken finely: It coats better with the sauce and feels more delicate.
• Add the greens last: Toss them right before serving to keep everything crisp.
• Balance the sweet and savory: Taste and tweak with chutney or lemon juice until just right.

Kitchen Tools You’ll Need

You won’t need much for this easy and elegant recipe:

Mixing Bowl: To combine the chicken and dressing.

Whisk or Spoon: For stirring together the creamy base.

Chef’s Knife: To chop spring onions and cucumbers.

Cutting Board: For prep work on veggies and naan.

Serving Plates or Bowls: To arrange the salad beautifully.

Ingredients in Coronation Chicken Salad & Baby Naan

This salad is all about contrasts — creamy, crunchy, cool, and warm all in one bite.

1. Cooked Chicken (shredded): 2 cups. The protein-rich base that soaks up all the creamy flavor.
2. Mayonnaise or Greek Yogurt: 1/2 cup. Forms the rich, creamy dressing.
3. Mango Chutney: 2 tablespoons. Adds a tangy sweetness that balances the curry.
4. Curry Powder: 1 teaspoon. Brings a gentle warmth and golden color.
5. Lemon Juice: 1 tablespoon. Brightens the whole mix.
6. Salt and Pepper: To taste. Rounds out the flavor.
7. Mixed Salad Greens: 4 cups. A fresh base to contrast the creamy chicken.
8. Cucumber: 1 small, sliced. Cool and crisp.
9. Spring Onions: 2, sliced. Adds a sharp, fresh bite.
10. Baby Naan: 2 to 4 pieces. Warm and soft — perfect for scooping or pairing.

Ingredient Substitutions

Need to make some switches? No problem:

Cooked Chicken: Use turkey or canned chicken in a pinch.

Mayonnaise: Try sour cream or a dairy-free alternative.

Mango Chutney: Apricot jam with a splash of vinegar works surprisingly well.

Curry Powder: Garam masala or a mild yellow curry paste.

Baby Naan: Use pita, flatbread, or crackers.

Ingredient Spotlight

Mango Chutney: This sweet and tangy condiment brings depth and brightness to the dish, cutting through the richness of the dressing and adding subtle fruity notes.

Curry Powder: The heart of the Coronation flavor profile, it adds complexity without overwhelming the dish with heat.

Instructions for Making Coronation Chicken Salad & Baby Naan

This dish is meant to be easy and quick, while still looking and tasting like something special.

1. Preheat Your Equipment: Warm your naan in a skillet or oven until soft and slightly golden.
2. Combine Ingredients: In a bowl, mix the mayonnaise (or yogurt), mango chutney, curry powder, lemon juice, salt, and pepper.
3. Prepare Your Cooking Vessel: No pots or pans needed here — just a big bowl and a spoon.
4. Assemble the Dish: Fold the shredded chicken into the dressing until well coated. Layer salad greens on a plate, top with sliced cucumber and spring onions.
5. Cook to Perfection: Not applicable, but let the chicken mixture rest a few minutes for flavors to meld.
6. Finishing Touches: Add a generous scoop of Coronation chicken on top of the greens.
7. Serve and Enjoy: Place a warm baby naan on the side of each plate and dig in.

Texture & Flavor Secrets

This salad shines because of contrast. The chicken is creamy and slightly sweet, the greens are crisp and fresh, the cucumbers add crunch, and the naan brings softness and warmth. The dressing is bold but not overpowering, with curry and chutney coming together in perfect balance.

Cooking Tips & Tricks

Little extras can make a big difference:

• Use rotisserie chicken for ultra-convenient prep.
• Add golden raisins or chopped almonds for texture and interest.
• Chill the chicken mix for 15 minutes for better flavor.
• Use fresh naan and warm it just before serving.

What to Avoid

It’s a simple recipe, but here’s what to watch out for:

• Don’t oversalt — chutney already brings sweetness and tang.
• Avoid overloading the greens — keep them crisp and light.
• Don’t serve cold naan — warm it to keep the dish cozy and balanced.
• Skip watery cucumbers — pat slices dry if needed.

Nutrition Facts

Servings: 2–3
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

You can make the Coronation chicken mixture up to 3 days ahead and store it in the fridge. Keep greens separate until serving to prevent wilting. Naan can be toasted ahead and reheated as needed. This makes it a fantastic option for lunches or casual entertaining.

How to Serve Coronation Chicken Salad & Baby Naan

Serve the salad piled high on individual plates or as a large sharing platter. For extra fun, let guests build their own wraps with the naan. A chilled glass of sparkling water with lemon pairs perfectly, or go bold with iced tea infused with mint and ginger.

Creative Leftover Transformations

Use leftover chicken mixture to fill lettuce cups, stuff into wraps, or serve over quinoa or couscous for a new spin. It also makes a lovely open-faced sandwich with a little arugula on top.

Additional Tips

• Garnish with fresh cilantro or mint for a herbal twist.
• Add cherry tomatoes or red onion for extra punch.
• Serve naan cut into triangles for easier scooping.
• For picnics, pack components separately and assemble on-site.

Make It a Showstopper

Sprinkle pomegranate seeds or microgreens on top for a pop of color. Use colorful plates and serve with a lemon wedge for brightness. Serve the naan slightly charred for a rustic, bistro-style finish.

Variations to Try

• Spicy Version: Add a pinch of cayenne or chili flakes to the dressing.
• Fruitier Twist: Add diced apple or golden raisins.
• Vegan Option: Use chickpeas in place of chicken and dairy-free yogurt.
• Low-Carb Style: Skip the naan and serve over spiralized cucumber or lettuce boats.
• Wrap It Up: Roll it all in a large flatbread for a hearty wrap meal.

FAQ’s

Q1: Can I make the dressing without chutney?
A1: Yes, use a little apricot jam and lemon juice as a substitute.

Q2: Is it spicy?
A2: No, the curry flavor is mild and warming, not hot.

Q3: Can I use leftover roast chicken?
A3: Absolutely, it’s perfect for using up leftovers.

Q4: What’s the best yogurt for the dressing?
A4: Full-fat plain Greek yogurt gives the best creaminess and tang.

Q5: Can I prep this ahead?
A5: Yes, store the chicken mix separately and assemble just before serving.

Q6: How long does it keep?
A6: The chicken salad keeps well for up to 3 days in the fridge.

Q7: What bread works instead of naan?
A7: Try pita, flatbread, or even crusty sourdough slices.

Q8: Can I add more vegetables?
A8: Definitely — radishes, cherry tomatoes, or red onion work great.

Q9: Is this gluten-free?
A9: It can be if you use gluten-free naan or skip the bread.

Q10: Can I pack this for lunch?
A10: Yes, just keep the greens and chicken mix separate until you’re ready to eat.

Conclusion

Coronation Chicken Salad & Baby Naan is more than just a salad — it’s a flavor-packed, texture-rich dish that brings together tradition, creativity, and comfort. It’s easy, it’s quick, and trust me, it’s worth every bite. Whether you’re hosting a lunch or just feeding yourself something special, this recipe is a total game-changer.

Print