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Curry Chicken Salad: My Addictive, Five-Minute Lunch Favorite
Years ago, I had this unforgettable chicken curry salad at Urth Caffé in LA. It was one of those dishes that completely blew me away—so good that every time I ate it, I’d tell my husband, “This is like crack!” It was that addicting. And honestly, I never used to be a fan of chicken salad sandwiches, but this dish changed everything.
Of course, since my husband is British, we also call this Coronation Chicken Salad—a nod to the classic dish served at Queen Elizabeth II’s coronation. But for me, it’s all about recreating that Urth Caffé recipe I loved so much.
What makes this version so irresistible is the balance of flavors. I use mango chutney to bring a subtle sweetness and Vietnamese curry powder for just the right amount of kick. The combination is pure magic. And while you could serve it any way you like, I love it piled onto toasted sourdough bread. That crispy, buttery bite is the perfect finishing touch.
What’s even better? This recipe is as easy as it is delicious. Grab a rotisserie chicken from the store, cut it into cubes, toss it with the curry dressing, and you’ve got a homemade lunch ready in five minutes. It’s no-fuss, full of flavor, and perfect for busy days.
And trust me—this salad is so addicting that you’ll probably find yourself making it at least once a week. It’s my all-time favorite lunch recipe, and once you try it, I’m pretty sure it’ll be yours too.
Coronation Chicken Curry Salad
Ingredients
- 4 cups chicken, cooked, cut into one inch cubes (around 2 rotisserie chickens)
- 2 cups celery, chopped
- 2 ½ Tbsp yellow curry powder, I use Madras curry
- ½ lime, juiced
- ¼ cup mango chutney
- 1 cup mayonnaise
- ⅔ cup golden raisins
- ¼ cup onions, chopped, soak in ice cold water bath for 30 minutes
Instructions
- Chop celery and cut cooked chicken into one inch cubes.
- In a large bowl, add curry powder, lime juice, mango chutney and mayonnaise and mix well.
- Then add remaining ingredients and gently stir together.
- Ideally, it’s best to let it sit in the fridge for at least 30 minutes, if not longer, so the flavors can blend together.
- Serve on sourdough bread or over a bed of mix greens.
- NOTE: If your rotisserie chicken isn’t seasoned enough, then add salt as needed after mixing the chicken curry salad together.
Nutrition
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