Coronation chicken is one of those oft maligned retro dishes that I think is pretty amazing. Let’s call it a curried chicken salad if that will make you feel better about making it!
If you read my roast chicken blog you will be aware that I have some tasty leftover roast chicken to work with and was pretty excited about busting out this particular recipe for my mid week lunch enjoyment.

Now I’m normally a leftover dinner for lunch kinda girl so I always feel like I’m treating myself when I make this, not least because it’s delicious and while it feels really creamy and decadent, it’s actually pretty healthy.

May I also suggest the next time you have people over that this makes a delicious canape – just pile a generous tablespoon of it in whole cos leaves and lay on a nice board. Serve with a martini and a wink for full on retro sophistication!

To make 2 very generous lunches you will need:

• Leftover chicken/ cold rotisserie chicken, approx 1 cup
• 2 tbsp light mayo
• 3 tbsp 0% fat greek yogurt
• 1 tbsp mango chutney
• 2 – 3 tsp curry powder, depending on how hot you like it
• 1 stick celery, finely diced
• 1/2 apple finely diced
• 1/4 red onion finely diced or 1 scallion finely sliced
• 1 tbsp sultanas
• Small handful chopped nuts (walnuts or cashews)

Firstly soak your sultanas in boiling water and set aside while you make the dressing

In the bowl you will be mixing everything combine the mayo, yogurt, chutney, curry powder and salt and pepper to taste

Set aside while you prep your other bits

Add these to the dressing and give it a good mix

Then drain and add the sultanas, and lastly the nuts

Serve for lunch as a wrap with some leaves