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coronation chicken


A thoroughly fruity and summery update on Coronation Chicken, which celebrates its 60th anniversary this year.


  1. Begin by poaching the chicken breasts. Cover the chicken breasts with cold water in a saucepan and bring to the boil.
  2. As soon as the water boils, cover the pan with a lid and take it off the heat, letting it sit for 15 minutes. Remove the chicken, checking that the meat is white throughout, and allow to cool.
  3. Once cool, shred the chicken into bite size pieces, then toss with the remainder of the ingredients until the mayo is a consistent yellow colour.
  4. Garnish with the handful of flaked almonds to serve.