Coronation Chicken Salad

(Inspired by Melissa Clark’s New York Times recipe)

Everybody’s been talking about the NYTimes recipe for Coronation Chicken Salad so why not give it a try.  Not to mention that I just attended a Coronation “do” at Lincoln Center which makes this recipe a perfect choice to accompany my post on Prince Charles finally becoming King.

Naturally, I made some changes such as instead of cilantro, I opted for tarragon, my favorite herb with chicken.  I also decided to plump up the golden raisins in the lime juice to cut their sweetness.  Celery and fennel cubes were added for crunch and to make this salad a tad healthier.

The next time I make this dish—which I will as it is so delicious—I will add 1/4 teaspoon of ground turmeric to give it a golden color.

While the NYT’s recipe called for chicken parts or breasts, I used chicken thighs as they have more flavor.  Additionally, the leftover liquid from poaching the thighs was so delicious that I plan to use it “au natural” as a clear broth for a first course for my next dinner party.

Ingredients:

For the chicken:

3 ½ to 4 pounds chicken thighs

1 teaspoon sea salt

1 teaspoon black or white peppercorns

1 bay leaf

1 sweet onion

1 cinnamon stick

For the salad:

½ cup low fat Hellman’s mayonnaise (or make your own!)

½ cup low fat plain Greek yoghurt

3 Tablespoons mango chutney (chopped into small pieces, if necessary)

2 teaspoons Garam Masala

¼ teaspoon ground ginger

¼ teaspoon ground turmeric

2/3 cup golden raisins

3 tablespoons lime or lemon juice. (I plumped the raisins in this liquid for 30 minute)

½ cup slivered almonds, toasted

¼ cup tarragon leaves, chopped fine

1/4 cup thinly sliced scallions

½ cup chopped celery

½ cup chopped fennel

Sea salt and freshly ground black pepper, to taste

Cooking instructions

1.       Prepare the chicken: In a large pot add chicken thighs, peppercorns, bay leaf, onion and cinnamon stick.  Add enough water to cover everything by 1 inch.  Bring to a simmer over medium low heat.  Cool for approximately 45 minutes until chicken is fully cooked.  Allow chicken to cool in the broth.  Reserve liquid for another use.

2.       When chicken is fully cooled, cut into bite-size pieces.

3.       Make the salad: Whisk together the mayonnaise, yogurt, chutney, Garam Masala curry powder, ground ginger and turmeric. Add in golden raisins and lemon or lime juice and mix together. Fold in the chicken pieces, almonds, tarragon leaves, scallions, celery and fennel. Add more yoghurt (or mayonnaise) if the salad is too dry. Add salt and pepper, to taste.

4.       You may need to adjust your seasoning as curry powder varies widely.  Allow your salad to rest at least 30 minutes for the flavors to marry. 

5.       Use either as a salad or for making sandwiches using your favorite bread. 

Makes: 4-6 servings

Wine recommendation:  Given this recipe was created with a coronation in mind, naturally a bubbly is called for. Due to global warming, the UK has been able to produce some remarkable sparkling wines.  Look for such brands as Chapel Down, Ridgeview, Nytimber and Rathfinny. If you can’t find them, go for gold, and select a Champagne (from France, bien sûr). Sparkling wine from California or a good quality Prosecco or Cava are excellent choices as well.